Easy Oreo Pie Crust Recipe

Oreo Cookie Crust Recipe

This Oreo Pie Crust is a must-have in any baker’s repertoire. Here’s why:

• It’s fast and easy
• You don’t need any specialized equipment
• It’s made with just 2 easy-to-find ingredients
• Incredibly versatile – it goes with anything! And most importantly…
• It tastes DELICIOUS!

Ingredients

You need just two ingredients and a handful of common kitchen items to put together this Oreo crust recipe! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Oreo Cookies: you’ll need about 20 regular Oreos to yield the 2 cups crushed Oreos for the crust. For the best results use regular Oreos, rather than Double Stuffed or Mega varieties.
• Butter: I recommend baking with unsalted butter so you have control over the amount of salt in the recipe.

Equipment

• Pan: If you’re using this Oreo crust to make a pie, use a 9″ pie dish. If you’re making a tart, use a 9″ or 10″ tart pan. For other sizes, check the chart below that tells you how much crust you need for a variety of pan sizes!
• Food processor: I recommend using a food processor to crush the Oreos into a fine crumb. However, you could also place the cookies in a plastic bag and crush with a rolling pin.

📋 Instructions

This Oreo pie crust recipe could not be easier to make! You can print the full recipe from the recipe card down below, and check out the embedded video for a step-by-step walkthrough.

Make the Oreo crumbs

• The first step is to turn your Oreos into Oreo crumbs! The easiest way is to use a food processor, if you have one.
• Place the Oreos in a food processor – no need to remove the filling. Process them in long bursts until they are very fine crumbs.
• Alternately, you can put the cookies in a gallon size zip-top bag. Roll over the bag with a rolling pin until they are very finely crushed.
• You should end up with about 2 cups of cookie crumbs.

• Melt the butter in the microwave.
• Combine the butter and Oreo crumbs, and stir well until they’re full mixed together.

• The crumb mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.

• Press the crust in an even layer into the bottom and up the sides of a pie or tart pan.
• Baking the crust is optional. If you don’t want to bake it, refrigerate the crust for a few hours so it sets, then add the filling of your choice.
• For a crunchier crust, bake the crust  at 350ºF for 12-15 minutes, until puffed and fragrant, then cool completely before filling.

💡 Tips for success 

• Use most, but not all, of the butter at first. The texture should be similar to wet sand but not too oily. Reserve a tablespoon or so, check the mixture, and add more only if needed.
• Use regular Oreos. Avoid using Double-Stuffed, Mega, or any variety of Oreo cookies with a supersized cream layer. Too much cream filling can make the crust too greasy. If that’s all that you have, you can either remove the filling from about half of the cookies, or use the cookies as-is and use much less butter. If you choose this route, start with a very small amount of butter and add it in gradually, keeping an eye on the texture the whole time.
• Crush the Oreos finely. You don’t want any big chunks. Make sure the Oreos are finely crushed so they form into a uniform crust.
• Press the crust firmly into whatever pan you’re using so it’s sturdy and compact.
• You can change the flavor of this crust by using any variety of Oreos! Try Golden Oreos, Birthday Cake Oreos, Chocolate Creme Oreos, Peanut Butter Oreos, you name it.

💭 FAQs

🥧 How much Oreo Crust you need for any pan size

This recipe is written for one 9″ pie pan, since that is an extremely common size and use for 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?

I am here for you! I measured all of the most common pan types and sizes–including pie pans, tart pans, and springform pans–and weighed how much Oreo crust mix they required. To be clear, this is a general guide, and your milage 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!

How to use this table

1. Find the pan size that most closely resembles the pan you will be using.
2. 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.
3. For instance, for an 8″ pie pan, you will need 0.75, or 3/4 of a batch. In the recipe card header, next to the word “Yield,” is a place for you to customize the amount. Input 0.75 in the box. The ingredient amounts you need will be automatically calculated for you!
4. 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 under the Ingredients header.
5. 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.