Perfect Gluten-Free Oreo Crust

Serves: 8 (For a 9-inch pie plate or springform pan) | Prep Time: 10 minutes

Bake Time (Optional): 10 minutes | Chill Time: 30 minutes

This recipe creates a rich, dark, and perfectly set crust suitable for pies, tarts, or cheesecakes. It is easily made dairy-free by using a plant-based butter substitute.

Ingredients:

• 1 1/2 cups gluten-free chocolate sandwich cookie crumbs (approximately 25–30 cookies)
  • Note: Use certified gluten-free cookies, cream filling included.
• 6 tablespoons unsalted butter, melted (or plant-based butter substitute), melted

Instructions:

1. Crush Cookies: Place the chocolate sandwich cookies (including the filling) into a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin.
2. Add Fat: Transfer the crumbs to a medium bowl. Pour the melted butter over the crumbs and mix thoroughly with a fork until all the crumbs are evenly moistened and resemble wet sand.
3. Press into Pan: Pour the crumb mixture into your prepared 9-inch pie plate or springform pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan. Use the bottom of a measuring cup or glass to help flatten and compact the base.
4. Set the Crust (Choose One Method):

• • No-Bake/Chill Method: Place the pan in the refrigerator and chill for at least 30 minutes before filling.
  • Bake Method (For extra stability): Bake the crust in a preheated 350°F (175°C) oven for 10 minutes. Remove and let cool completely on a wire rack before filling.