Mastering the Best Oreo Pie Crust Like a Boss

French Silk Pie Stabilized Whipped Cream

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Everything you need to know about making an Oreo Chocolate Crust. Refer back to the post for more information.



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.