Gluten-Free Oreo Pie Crust

Meaningful Eats

1 9 inch pie

You only need 2 simple ingredients to make this gluten-free oreo pie crust! It's perfect for all kinds of gluten-free desserts.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Author Erin Collins

Ingredients

24 gluten-free Oreo cookies
4 tablespoons (56g) butter, melted

Instructions

Preheat the oven to 350°F.
In a food processor or blender, pulse the whole gluten-free Oreos (cream filling and cookie) into a fine crumb. Remove any large pieces of Oreos.
Stir the Oreo crumbs and melted butter together. Using your hands or a measuring cup, press into the bottom and up the sides of a 9 1/2-inch pie dish.
Bake the crust for 10 minutes. Cool before adding filling of choice.

Notes

Gluten-Free: Use gluten-free Oreos and pair with a gluten-free pie filling.

Dairy-Free: Use dairy-free butter and pair with a dairy-free pie filling.

To Make-Ahead: Bake and cool, then tightly cover and refrigerate for up to 5 days.

To Store: Once filled, follow the pie filling's recommendation for best storage.

To Freeze (unfilled): Bake and cool, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before filling.

To Freeze (filled): Follow the pie filling's recommendation as not all fillings can handle the freezing and thawing process.

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