2 Ingredient Oreo Crust

Hi hi! I am just popping in to share the recipe for this super easy 2 ingredient Oreo Cookie pie crust! Making a crumb crust for a pie is a super fun and really simple option if you don't want to go use a regular blind baked pie crust for a single crust pie, and they are super, super delicious.

I used this Oreo Crust as the base of my new French Silk Pie recipe, but it is perfect for all kinds of things - you can use it as the base of a bar, or for a cheesecake, or for Oreo Brownies. I have never used a store bought crumb crust myself, but I can guarantee you this will be 100 times tastier and a lot fresher (and it is so satisfying to make!).

This Oreo Crust takes about 10 minutes to make and then has another 10 minutes in the oven, and it is is good to go! You can easily make it up to a day ahead of time so that you can add your filling whenever you are ready.

What is the best pan to use for an Oreo Crust?

I tested this Oreo pie crust in a few different pans, and I have some notes. If you have made any of my pie recipes before you will know that I am a big fan of using a metal pie pan over ceramic or glass for pies that use a classic pie crust recipe.

However. You do not want to do this for a crust like this Oreo crust, or a graham cracker crust. I tested them in a non stick pan, and the pan did exactly what it is made to do - it didn't stick. The crumb crust slumped down into the bottom of the pan and didn't stick to the sides.

So for a crust like this oreo crust, you can use a ceramic or glass pie dish - it makes enough for a thick crust for a 9" pan or a thinner crust for a slightly larger pan that is a bit deeper, like the one I used for my French Silk Pie. The quantity of crust would also work great for a 9" springform pan, or make enough crust for a 9" square pan.

The right ratio of butter to oreos

I had a few pie slumps with this recipe test, which is funny seeing as it is so simple - but I quickly learnt that too much butter causes the crust to slump down the pie plate in the oven too.

The quantity of butter may seem small, but because of the cream filling being left in the oreo cookies, you need less than you think. Make sure that the amount of butter is 45g melted butter - you may need to re-weigh after melting just to check that you have enough.

How to make a super even Oreo Crust

I LOVE making homemade crumb crusts because I find the process of smoothing them into the pan really satisfying, and there is a way to make sure that you have a nice even crust on the sides and the bottom of the pan: Do the sides first.

I like to fully compact the crust onto the edges of the pie pan first, and the easiest way to do this is to divide up the crust and add the part you are using for the sides first, and then add the rest when you are ready to form the bottom.

I usually add 160g of the crust to the pan first (just pop the pan onto the scale and weigh out the right amount of crust).

Using either a straight sided measuring cup or flat bottomed drinking glass, evenly arrange the crumbs around the pie pan, then press them up against the edges of the crust. If your crust is coming close to the top edge of your pan, you can use the thumb or finger of your opposite hand to press down slightly to give you a nice top edge.

Once the edge of the pie crust is done, add the remainder of the crust mixture and smooth down, making sure that you have full contact with the side crust - you do not want to leave a gap or you will have structural failure when you slice your pie.