How to Make Oreo Crusts
We show you How to Make Oreo Crusts that are super easy to make, can be bake or no-bake, and taste better than anything you can buy at the store.
Some desserts call for a classic pastry crust, while others definitely taste best with a really good non-traditional pie crust. Any time I can, I will use Oreo Cookie Crusts in place of traditional pastry crusts because they are so yummy and versatile. And did we mention, easy to make? We think this homemade version tastes 1000 times better than the ones you buy at the grocery store. We have all the instructions you’ll need to learn How to Make Oreo Crusts, so give this recipe a try, you’ll love it!
Ingredients You Will Need
Instructions
Step 1: You only need two ingredients to make a delicious homemade Oreo Cookie Crust – Oreo Cookies and Butter. To make a crust for a 9″ pie plate or a 9×13″ rectangle pan place 20 Oreo Cookies (with the fillings) in a plastic bag.
Step 2: You can certainly use a food processor to crush the cookies but we think crusts make with bigger pieces of Oreos taste a lot better than the fine crumbs you get when you use a food processor. We crushed the cookies with a rolling pin instead. Here are the crumbs after we’ve given them the once over with the rolling pin. Some are fine and some are larger … perfect!
Step 3: Now pour the 3 tablespoons of melted butter into the plastic bag.
Step 4: Seal up the bag and use your hands to massage the melted butter into the cookie crumb mixture. So easy!
Step 5: Pour the butter-covered crumbs into your pie plate. This is a 9″ pie plate.
Step 6: Press and mold the moistened cookie crumbs into the pie plate. We used the bottom of our 1/2 cup measuring up to firmly press the Oreo mixture against the pie plate on both the bottom and the sides of the plate. The more tightly you can pack in the crumbs, the better the crust will hold together when you serve it.
Step 7: Don’t forget to build up the edges of the crust if you are using a pie plate.
Step 8: Bake or refrigerate the crust? This is the age-old question. We almost always refrigerate the crust for a couple of hours before adding the pie filling. During the refrigeration process, the melted butter will firm back up and help the crust hold its shape. We think that a refrigerated Oreo Cookie Crust is softer and more buttery and (we think) tastes better. But if you like a crunchier crust, you can bake the crust for 8 minutes in a 350-degree oven. During the baking process, the sugar will melt and that is what holds the crust together.
Other Oreo Cookie Recipes You Will Love
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How to Make Oreo Crusts
We show you How to Make Oreo Crusts that are super easy to make, can be bake or no-bake, and taste better than anything you can buy at the store.
Ingredients
- 20 Oreo Cookies
- 3 tablespoons Melted Butter (Sweet Cream, Salted)
- 1 gallon Plastic Bag
Instructions
- You only need two ingredients to make a delicious homemade Oreo Cookie Crust - Oreo Cookies and Butter. To make a crust for a 9" pie plate or a 9x13" rectangle baking pan place 20 Oreo Cookies (with the fillings) in a plastic bag.
- You can certainly use a food processor to crush the cookies but we think crusts make with bigger pieces of Oreos taste a lot better than the fine crumbs you get when you use a food processor. We crushed the cookies with a rolling pin instead.
- Now pour 3 tablespoons of melted butter into the plastic bag.
- Seal up the bag and use your hands to massage the melted butter into the cookie crumb mixture.
- Pour the butter-covered cookie crumbs into your pie plate or baking pan.
- Press and mold the moistened cookie crumbs into the pie plate. We used the bottom of our 1/2 cup measuring up to firmly press the Oreo mixture against the pie plate on both the bottom and the sides of the plate. The more tightly you can pack in the crumbs, the better the crust will hold together when you serve it. Don't forget to build up the edges of the crust if you are using a pie plate.
- Should you bake or refrigerate the crust? This is the age-old question. We almost always refrigerate the crust for a couple of hours before adding the pie filling. During the refrigeration process, the melted butter will firm back up and help the crust hold its shape. We think that a refrigerated Oreo Cookie Crust is softer and more buttery and (we think) tastes better. But if you like a crunchier crust, you can bake the crust for 8 minutes in a 350-degree oven. During the baking process, the sugar will melt and that is what holds the crust together.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
