This gluten free Oreo pie crust is super easy to make and only requires 2 ingredients. It will be the perfect base for a no bake pie or cheesecake.
Ingredients
This simple recipe requires only two ingredients and a few minutes of time.
- Gluten free Oreos - You can use name brand Oreos or a similar brand, like Glutino or Goodie Girl.
- Vegan Butter - If you're not vegan, use dairy butter in the same measure.
See recipe card for quantities.
Instructions
STEP 1: Place the Oreos into a food processor.
STEP 2: Process the Oreos until they are fine crumbs, like sand.
STEP 3: Combine the melted butter with the chopped Oreos. Press the mixture into your pie pan, using a flat bottomed measuring cup to make a even layer.
Recipe FAQs
Place your Oreo cookies, cream included, in a gallon size ziploc bag. Remove as much air as possible and seal the bag. Then use a wooden rolling pin or similar item to smash the Oreos.
Traditional Oreos are not gluten free. Oreo brand does make a gluten free version of the product which is widely available.
For gluten free cookies, you can also use Glutino Brand, Goody Girl Chocolate Cream Cookies or Trader Joes Gluten Free Joe Joes. They all taste just like original Oreos and will work fine for this crust.
Name brand Oreos are vegan. They contain no animal products or dairy.
More pie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Oreo Pie Crust
Equipment
- Food Processor
Ingredients
- 21 Gluten Free Oreos
- 3 Tablespoons Vegan Butter melted
Instructions
- Preheat the oven to 350 degrees.
- Place the Oreos into a food processor and pulse until they are fine crumbs.21 Gluten Free Oreos
- Dump the Oreo crumbs into a bowl and pour the melted butter on top. Stir until well combined.3 Tablespoons Vegan Butter
- Transfer the cookie mixture to a pie pan or springform pan. Use a flat bottomed measuring cup to flatten the cookies into an even, compact layer.
- Bake in the preheated oven for 8 minutes. Remove and cool before filling.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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