I don’t know about you guys, but an Oreo pie crust is hands-down my favorite in the crust-verse. This time, I wanted to include all my gluten-free friends and went to work on creating the best gluten-free Oreo pie crust. The two biggest things for me when eating or making gluten-free food, is making sure the taste and texture are still just as good, if not better, than the original…and I’m confident this recipe ticked all the boxes!
Why This Recipe Works
Ok y’all. Gluten-free Oreos are a bit of a different makeup, so the traditional “Oreo + butter” method doesn’t quite come out the same as when you make your average Oreo pie crust. I did a lot of testing on this recipe and this is what I found out:
- More butter- This recipe does require more butter than the traditional Oreo pie crust. I discovered during recipe testing that these Oreo crumbs seemed to absorb a lot of the butter, keeping the crumbs from binding together. Once I got the right amount of butter, it stuck together perfectly to the pie pan and came out beautifully from the oven.
- Addition of granulated sugar- Did you know that sugar helps act as a binder while baking? Sugar has been used in the food industry for a long time as a binder in pre-packaged foods. Given the crumbly texture of gluten-free Oreos, the sugar helps to keep the pie crust intact and from crumbling apart while baking.
What You’ll Need:
- 2 cups packed gluten-free Oreo crumbs- 25-27 Oreos (cream filling and all)
- 9 tbsp unsalted butter
- 1 tbsp granulated sugar
How to Make Gluten Free Oreo Pie Crust
- Preheat oven to 350 F (180 C)
- In a food processor, blitz the Oreos into fine crumbs, and pour 2 packed cups into a medium sized mixing bowl.
- Add 1 tbsp of granulated sugar and combine.
- Melt 9 tbsp of melted butter, then add to the mixture and combine until fully incorporated. The mixture should stick together between your fingers.
- In a 9 inch pie dish, pour in the Oreo mixture and spread it out while pressing down with your hands. I like to press down on the sides first, then make my way to the middle.
- Bake at 350 F for 10 minutes.
Tips and Tricks
- I let the butter cool down about 20 minutes before adding it to the Oreo mixture, which helped it to bind better to the Oreo crumbs.
- I wouldn’t freeze this crust as opposed to baking. Baking this crust in particular helps keep it intact, whereas freezing it has more of a tendency to crumble as it’s thawing.
- I highly suggest using a food processor to crush the Oreos. You can technically use the Ziploc bag + rolling pin method, but it takes ages, and it doesn’t get the crumbs as fine as they should be.
Frequently Asked Questions
Gluten-free Oreos are made with rice flour and oat flour as opposed to unbleached white flour. While the cookies don’t contain gluten, it doesn’t necessarily make them healthier, due to the high sugar and carbohydrate content.
The easiest and most efficient way is by a food processor. It takes less than a minute by this method. You can also place them in a Ziploc bag and crush with a rolling pin, but it takes much longer and you may not get the crumbs as fine.
A typical pie crust is 9 inches, which this recipe fits perfectly.
Gluten Free Oreo Pie Crust
Equipment
- 1 9 inch pie dish
- 1 Food processor or blender
Ingredients
- 2 Cups gluten-free Oreo crumbs, packed About 25 Oreos
- 9 Tbsp unsalted butter Melted
- 1 Tbsp granulated sugar
Instructions
- Preheat oven to 350 F (180 C)
- In a food processor, blitz the Oreos into fine crumbs, and pour 2 packed cups into a medium sized mixing bowl.
- Add 1 tbsp of granulated sugar and combine.
- Melt 9 tbsp of melted butter, then add to the mixture and combine until fully incorporated. The mixture should stick together between your fingers.
- In a 9 inch pie dish, pour in the Oreo mixture and spread it out while pressing down with your hands. I like to press down on the sides first, then make my way to the middle.
- Bake at 350 F for 10 minutes.
Notes
- I let the butter cool down about 20 minutes before adding it to the Oreo mixture, which helped it to bind better to the Oreo crumbs.
- I wouldn’t freeze this crust as opposed to baking. Baking this crust in particular helps keep it intact, whereas freezing it has more of a tendency to crumble as it’s thawing.
- I highly suggest using a food processor to crush the Oreos. You can technically use the Ziploc bag + rolling pin method, but it takes ages, and it doesn’t get the crumbs as fine as they should be.
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