This is your cheat sheet to making a perfect Oreo cookie crust for any occasion! No matter what type or size of pan you’re using, our handy chart and recipe card calculator makes it easy to know exactly how much Oreo crust you need.
The Best Oreo Crust for Cheesecakes, Pies, and More
Oreo cookie crust is a must-have recipe for any home baker, and for good reason! It’s a 2-ingredient, 5-minute recipe that’s incredibly delicious and versatile. Oreo crust goes well with just about any cheesecake, pie, or ice cream pie you can imagine.
The recipe below is written for one 9″ pie pan, because that is an extremely common size for desserts with Oreo crusts. But what if you want to make a few mini cheesecakes? Or a large rectangular tart? How much of the Oreo cookie base will you need then?
🥧 Oreo Crust Recipe and Conversion Chart
Great news – this chart will help you figure out just how much crust you need, so you can customize a recipe for any pan or quantity!
I measured all of the most common pan types and sizes and weighed how much Oreo crust mix they required. To be clear, this is a general guide, and your mileage may vary depending on your specific pan, how thick you like to make your crust, etc. But, I hope you find it helpful as a starting point!
Click Here to Expand the Table!
Pan Name & Size
Recipe Card Amt
Mini pie pan
1 batch = 4 mini pies
8" pie pan
9" pie pan
9" deep dish pie pan
11" deep dish pie pan
3" tart shell
1 batch = 4
4" tart shell
1 batch = 3-4
9" tart shell
10" deep dish tart shell
11" tart shell
Rectangle tart shell
1 batch = 6
4" springform (bottom + sides)
1 batch = 2-3
1 batch = 3
6" springform (bottom + sides)
8.5" springform (just bottom)
8.5" springform (bottom + sides)
9.5" springform (just bottom)
9.5" springform (bottom + sides)
10.5" springform (just bottom)
10.5" springform (bottom + sides)
How to use this table
- Find the pan that most closely resembles the pan you will be using. Images are provided as a general guide, but please check the dimensions to be sure it’s a close fit.
- Look at the information in the last column, “Recipe Card/yield.” This tells you what you need to input in the recipe card to get the perfect amount of crust.
- For instance, for an 8″ pie pan, you will need 0.75, or 3/4 of a batch. On the recipe card, just below the ingredient list, is a place for you to customize the amount. Input 0.75 in the box to the right of ‘CUSTOMIZE’. The ingredient amounts will be automatically calculated for you!
- For miniature pies/tarts, the table will list how many of the mini desserts 1 batch will yield. Depending on the number of mini desserts you want to make, you can double or even triple the recipe to yield that many crusts. Use the customize button as described above, or the 1x / 2x / 3x boxes to the right of Ingredients header.
- Finally, because cheesecakes can be made with either a crust just on the bottom, or on the bottom and sides, both of those options are listed separately in the table.
For more information, a picture tutorial and video, check out my Easy Oreo Pie Crust Recipe!
Don’t miss my Graham Cracker Crust Calculator (for any pan size!)
Oreo Cookie Pie Crust (for any pan size)
- 20 Oreo cookies (to yield about 8 ounces / 2 cups of cookie crumbs)
- 2 oz unsalted butter (4 TBSP)
- Place the Oreos in the bowl of a food processor–no need to remove the cream filling. Process them in long bursts until they are very fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.) You should end up with about 2 cups of cookie crumbs.
- Place the butter in a microwave-safe bowl and heat for 20-30 seconds, until fully melted.
- Combine the cookie crumbs and melted butter and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
- Press the crust evenly on the bottom and up the sides of a 9 x 1.5” pie plate. Bake at 350 F for 12-15 minutes, until puffed and fragrant. Let the crust cool completely before adding any filling.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?