You might have noticed I haven’t posted anything for a while which isn’t like me. So you might think I was working up to a masterpiece of some exotic recipe. I hope I don’t disappoint because this post is just about pie crust. It is about the Best Oreo Pie Crust. But still?
The past week I just wasn’t feeling anything I was making or I couldn’t get a good pic, it’s been hot & I tweaked my back doing yard work. And I’ve been sleeping, a lot. Healing, I guess. I hate this getting old! But I promise you, this will be the best post on the Best Oreo Pie Crust. And it’s going to work for you whether you’re serving room temperature, making a freezer concoction or baking a masterpiece like cheesecake.
About the Best Oreo Pie Crust:
So I turned to the Oreo for chocolate pie crust with some trepidation. Yeah, that’s a strong word, but I thought, the chocolate wafers in my pie crust were one of the things that set it apart and made it better than most. Turns out my chocolate pie crust is even better with the Oreos. Who knew? The filling, which just disappears, helps meld together the crust with less butter.
Oreo has different flavors that can be used for your crumb crust, but for chocolate, go with the chocolate Oreos with the chocolate in the middle. Uh, coz more chocolate is never a bad thing. The ones with the white filling are fine, too and that white filling just disappears in the crust. I’d stay away from the Peeps Oreos because the filling is marshmallow and might stick and I haven’t tried this with the double stuffed Oreos.
If you don’t use actual Oreos, the amount of filling in the center might vary a bit, which can affect your crust’s moisture content and how well it holds together. If in doubt, squeeze a small amount in your palm and if it stays in a ball it’s just right. If not, add a little more butter, about 1/2 tablespoon at a time, then test again.
Making the Best Oreo Pie Crust:
The Best Oreo Pie Crust is super easy, but there are a few things to know. First, you need to pulverize those Oreos. Crush the heck out of them to a powder. It will make your crust stick together better. Use a food processor if you have one, or if you don’t (to make less of a mess) put your Oreos in a large Ziploc bag, remove the air, and crush them with a rolling pin or a heavy can.
Make sure your butter is good and hot. The easiest way is to put it in a Pyrex-type measuring cup and microwave it. Pour the butter right into the food processor and pulse or if you’ve used a Ziploc bag, open it and make a little well in the crumbs and pour, avoiding the plastic. Then just smoosh it all together to mix.
Adding the Best Oreo Pie Crust to the Pie Pan:
If the recipe you are making gives directions for a pie crust, use it, but know that this pie crust works for just about any recipe, room temperature, frozen, baked or blind baked. For a standard pie dish, use 18 Oreos and 3 tablespoons of butter, for a deep dish pie, use 24 Oreos (about 2 cups crushed) and 4 tablespoons butter. If you want to “cheat” your amounts and make an Oreo Crust that’s just the size you want, use this rule of thumb: for every six cookies use a tablespoon of butter.
The crust with 24 cookies is great for a cheesecake, either a 9 or 10″ in a springform pan. Bring it up the sides a bit or you’ll have a massively thick crust layer. Maybe that’s not a bad thing? This same mixture can be used in an 8×8 or 9×9 pan if you’re making bars.
I like to give the pie plate a spritz with oil, but that’s not strictly necessary. Press the crust into the pie plate and up the sides, and tamp it down. Why not use the Pyrex measuring cup you melted the butter in and save cleaning another tool? Anything small with a flat bottom works, though.
When I make a pie like my French Silk Pie, I like to place the crumbs in just up to the ridges of my standard Pyrex glass deep-dish pie plate. The filling mounds, so it’s higher in the center and lower at the edges and I have made the pie enough times to know just how deep that crust should be. How high to build the edges is going to be a judgment call that depends on how much and what texture your filling is. If you make the same pie all the time, in the same pie dish, make a note of how high you like your crust to be.
Use as is, Refrigerate, Freeze or Bake The Best Oreo Pie Crust:
The Best Oreo Pie Crust may be used as is, no refrigerating or baking required. When filling, you’ll need to be careful not to displace any crumbs. If you’re filling is pourable, you’re golden, but if you have a thicker filling like a cheesecake or a mousse-like filling, add small dollops by the spoonful over the crust, then gently press them down and spread them together. Then add in the rest of the filling.
Refrigerating or freezing the Best Oreo Pie Crust helps it set up so no crumbs will be displaced as it’s filled and I think makes for a cleaner cut when serving. Refrigerate for 30 minutes or freeze for 10. If you’re going to be baking your crust or pie, don’t refrigerate. It will only add on to the time and might change the outcome.
For a crispier crust, prebake for 8 – 10 minutes at 350 degrees F. and cool to room temperature before filling. If you’re making a cheesecake, it’s your call on whether to prebake the crust or not. There’s really no need to, as long as you’re careful when filling. This is a nice sturdy crust and will bake right along with the cheesecake.Print
Mastering the Best Oreo Pie Crust Like a Boss
Everything you need to know about making an Oreo Chocolate Crust. Refer back to the post for more information.
- Prep Time: 10 minutes
- Total Time: 10 to 40 minutes
- Yield: 1 pie shell 1x
For a standard pie dish:
- 18 Oreos
- 3 tablespoons butter
For a deep dish pie dish and most other crusts:
- 24 Oreos
- 4 tablespoons butter
- Add the Oreos to a blender or food processor and process until you have fine crumbs. Drizzle melted butter into the food processor while pulsing. You may need to scrape down and mix in by hand to finish.
- Add Oreos to a large Ziploc bag. Remove air and seal and crush Oreos in the bag with a rolling pin or heavy can. Make a well in the center of the crumbs, add the butter, avoiding the plastic. Close and massage to mix together.
Scoop the crumb mixture into the appropriately sized pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. A measuring cup is handy for this.
Use pie crust as is, or for easier filling and cleaner cutting, refrigerate for 30 minutes or freeze for 10. To bake the crust, bake at 350°F for 8-10 minutes. Cool on rack.
- This crust can be tightly wrapped and stored for two or three days.
- If for any reason the crust doesn’t seem to want to release cleanly from the pan, place the pie in hot water up to the level of the crust for 10 seconds.
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