Pretzel Pie Crust

I get it. Some people have an aversion to making pie crusts. They’re worried about which fat to use; some recipes insist on butter for flavor, others advocate vegetable shortening as the key to success, and lard has its fans. Then there are the processes of rolling out the dough, and baking it, that makes people pause when they want to make pie.

I understand all these things (and for the record, my preference is always butter), but and it’s nice to have a crust that you can transfer into a pie plate or pin, press it in with your hands (no rolling!), and fill with whatever kind of filling that you want, including chocolate, lemon, pecan-chocolate, pecan-ginger, or the one shown here – salted honey pie.