Place the gluten-free Oreo cookies in a food processor or blender. You do not need to remove the cream filling from the Oreos. Pulse until the cookies turn into fine crumbs. If you don't have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.

In a mixing bowl, combine the Oreo crumbs with the melted butter.

Stir until the mixture looks like wet sand and all the crumbs are moistened.

Transfer the mixture to a 9-inch pie dish, 9-inch tart pan, 8-inch baking pan, or 9-inch springform pan. Using your hands or the back of a measuring cup, press the crumbs firmly and evenly across the bottom and up the sides of the dish.

For a no-bake pie: Chill the crust in the refrigerator for at least 1 hour before adding your filling. This will help the crust to set and hold its shape.

For a baked crust: Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes, or until it's slightly darkened and fragrant. Let it cool before adding your filling.