5 Crazy Crusts to Liven Up Your Dessert Table

These colorful options are almost as easy as buying one pre-made from the store!

I’m an avid pie crust fan. To me, it is the best part of any pie, and even though I’ve been known to eat the crust and leave the filling out of a few pies, I’ll be the first to admit that traditional pie crust can be a little boring at times. Not to mention a bit time consuming if you consider all the steps that go into making pie crust. You have to whip up the dough, then chill it, then roll it and bake it. We don’t always have that kind of time, especially not when we get a craving for pie and we want it right away. I know exactly how that feels.

Here are a few shortcuts for creating fun, innovative and most importantly, delicious, pie crusts in a flash with unconventional pie ingredients you can find in your pantry.

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Fruity Pebbles Pie Crust

Taking your childhood favorite cereals and turning them into desserts has become one of the greatest food trends over the last few years. Aside from cookies, ice cream and cupcakes, you can now do the same thing with pie crusts.

Grind up Fruity Pebbles and toss them with a pinch of salt and melted butter, and you’ll be good to go. Pour this mixture into a pie plate and press it down to create a fun and flavorful pie crust that will make anyone feel like a kid again. Get the recipe.


Pretzel Crust

This pie crust is perfect if you’ve just had a party and bought too many pretzels. Have you ever noticed at gatherings that the chips are always the first to go, and the pretzels get left behind? Pulse those leftover pretzels in a food processer, toss them with melted butter and press the mixture into a pie plate. A quick trip to the oven to bake the crust and then you’re ready to fill it with whatever your heart desires. Get the recipe. 

Potato Chip Crust

If someone were to tell me years ago that you can make a pie crust out of potato chips, I’d say they were crazy. Lucky for us all, you really can make a pie crust out of these crunchy beauties. It’s that ultimate sweet/savory flavor that some desserts just get right.

Pour the chips whole, into a large bowl. Whisk milk, sweetened condensed milk, an egg, and melted butter together until smooth and then pour it over the chips. Give them a gentle toss every now and then and allow them to soak up that delicious bath. Once evenly coated and the chips have softened, line a pie plate on the bottom and up the sides with the chips. Pour in your favorite filling and bake off according to the recipe’s directions. You’ll have a pie everyone will go crazy for! Get the recipe.

Pistachio Pie Crust

As far as pie crusts go, this one is a bit more traditional in the sense that you’re creating an actual dough. It’s pie crust meets shortbread meets cookie and you don’t want to miss out.

The first thing you’ll want to do is prep the pistachios. Pulverize them in a food processer until they're finely ground and resemble the texture of almond meal. Then set this off to the side. Beat the butter with the sugar until creamy, add the pistachios, almond exact, salt and flour and mix until it comes together to form a crumbly dough. Pour it out onto a pie plate and press it down onto the bottom and sides. Chill in the fridge for at least 30 minutes and then using a fork, poke holes all around it. Bake until lightly golden brown for about 45 minutes. Once chilled, you can fill it with all kinds of pie fillings. Get the recipe.

I pressed the dough into a pie plate, but you can also press it into a fluted 9-inch tart pan with a removable bottom for a delicious tart instead.

Tortilla Chip Crust

We’ve had a lot of talk about sweet pies, but what about a savory pie? Whether you’re making a quiche or a Tex-Mex pot pie of some sort, this tortilla chip crust is here to save the day. Pulse tortilla chips in a blender or food processor until they resemble the same texture as graham cracker crumbs. Toss them in a bowl with melted butter and mix until evenly moistened. Transfer to a pie plate and press down the bottom and up the sides, much like you would a graham cracker crust. Bake for about 5 minutes and then allow to cool to room temperature. After that, there’s no stopping you. Fill it with veggies, cheese, and whisked eggs for the ultimate brunch frittata! Get the recipe.

About Jonathan Melendez

Jonathan Melendez is a passionate food photographer, cook, baker, recipe developer and author of the blog The Candid Appetite.