This homemade Oreo pie crust is a game-changing foundation for your favorite desserts. In just 20 minutes, you’ll create a buttery, chocolatey base that takes your pies and cheesecakes to new heights.
With only a handful of ingredients and minimal prep time, this 5-minute recipe delivers a perfectly crisp, richly flavored crust that’s far superior to store-bought versions. Whether you’re a seasoned baker or just starting out, this foolproof crust will become your go-to recipe.
Ingredients
- Oreo Cookies (24 pieces): Regular-sized sandwich cookies, cream filling included
- Butter (5 tablespoons): Melted, unsalted preferred for better control of saltiness
Instructions
- Preheat: Set your oven to 350°F (175°C) while gathering ingredients
- Create Crumbs: Place whole Oreos (with filling) into food processor and pulse until finely ground
- Mix: Transfer crumbs to a bowl and blend with melted butter until mixture resembles wet sand
- Form Crust: Press mixture firmly into a 9-inch pie dish, covering bottom and sides evenly (tip: use a measuring cup for even pressing)
- Bake: Place in preheated oven for 10-12 minutes until set
- Cool: Remove from oven and let the crust cool completely before filling
Storage Tips
Your Oreo pie crust will stay fresh and crispy for up to 5 days when stored right! Keep it covered in the fridge – a simple piece of plastic wrap works great. If you want to make it ahead of time, you can even pop it in the freezer for up to 3 months.
Just wrap it well in plastic wrap and add a layer of foil for extra protection. Let it thaw in the fridge overnight when you’re ready to use it.
Variations
Want to mix things up? Try these tasty twists on your Oreo crust! Use different Oreo flavors like Mint, Golden, or Birthday Cake – they all work beautifully. If your butter is salted, that’s totally fine too – it adds a nice balance to the sweetness.
For extra richness, add a tiny pinch of salt to the crumb mixture. You can also make this recipe in an 8-inch pie dish or even a springform pan for a different look.
Pro Tips
Getting that perfect Oreo crust is super easy! Make sure your crumbs are really fine – this helps the crust hold together better. The crust should feel like wet sand when you’re pressing it into the pan. Don’t skip the baking step – it helps set the crust and keeps it from getting soggy.
Let it cool completely before adding any filling – this usually takes about 30 minutes. If the crust feels too dry, add an extra tablespoon of melted butter. If it’s too wet, add a few more crushed Oreos.
Oreo Pie Crust
Equipment
- food processor
- 9-inch pie dish
- Measuring Cup
Ingredients
- 24 Oreo cookies
- 5 Tablespoons butter melted
Instructions
- Preheat oven to 350 degrees F.
- Add the whole Oreo cookies to a food processor and pulse into fine crumbs.
- Pour the crumbs into a bowl and stir in melted butter.
- Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish (I like to use the back of a small measuring cup to press).
- Bake for 10-12 minutes. Set aside to cool
