Gluten-Free Oreo Pie Crust

5 from 1 vote

This gluten-free Oreo pie crust is made with just two ingredients and comes together in about 10 minutes. It works for both baked and no-bake pies and fits a 9-inch pie dish, tart pan, springform pan, or baking pan. Rich, chocolatey, and easy to press into any pan.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 1 9-inch pie crust

Metric - US Customary

Ingredients

▢ 24 (250 g) gluten-free Oreos - approximately 9 oz
▢ 4 tablespoons (56 g) unsalted butter - melted and slightly cooled

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Instructions

Add 24 (250 g) gluten-free Oreos to a food processor. Do not remove the cream filling. Pulse until the cookies are ground into fine, uniform crumbs with no large pieces remaining.
Transfer the crumbs to a bowl and add the melted 4 tablespoons (56 g) unsalted butter. Stir until all the crumbs are evenly moistened and the mixture looks like wet sand.
Pour the mixture into a greased 9-inch pie dish, tart pan, springform pan, or 8-inch baking pan. Use the bottom of a measuring cup to press the crumbs firmly and evenly across the bottom and up the sides.
For a no-bake crust: Refrigerate the crust for at least 1 hour before adding your filling.
For a baked crust: Bake at 350°F (175°C) for 10 minutes until set and fragrant. Cool completely before adding your filling.

Notes

Oreos: Use regular gluten-free Oreos, not double stuffed. Leave the cream filling in the cookies when processing.
No food processor: Place the cookies in a zip-top bag and crush with a rolling pin until fine.
Pan size: This recipe makes enough for one 9-inch pie dish, 9-inch tart pan, 9-inch springform pan (bottom only), or 8-inch baking pan.
Cheesecake: Double the recipe if you want the crust to go up the sides of a springform pan.

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