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
Ingredients
Scale
For a standard pie dish or 8″ springform pan:
- 18 Oreos
- 3 tablespoons hot melted butter
For a deep dish pie dish and most other crusts:
- 24 Oreos
- 4 tablespoons hot melted butter
Rule of thumb: for every 6 oreos use one tablespoon butter
Instructions
Either:
- Add the Oreos to a blender or food processor and process until you have fine crumbs. Drizzle hot 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 hot melted butter, avoiding the plastic. Close and massage to mix together.
Scoop the crumb mixture into the appropriately sized pie plate, springform pan, or pan 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.
Notes
- 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.