Homemade Cookie Pie Crusts

A great pie starts with a great crust, and sometimes there’s no reason to break out the rolling pin.

Cookie crusts are one of my favorite shortcuts in the kitchen. They’re easy to make, full of flavor, and sturdy enough to hold everything from silky chocolate mousse to tart citrus fillings. And unlike traditional pastry crusts, there’s no rolling, crimping, or worrying about shrinking dough.

I’ve put together four of my favorites: classic graham cracker, rich chocolate Oreo, caramel-spiced Biscoff, and buttery shortbread. Each has its own personality, and choosing the right one can make a good pie even better. All four recipes include measurements for both 9-inch and 6-inch pies, along with one simple method for mixing, pressing, and baking or chilling the crust.

The best part? You only need a few ingredients, a pie plate, and about 10 minutes of hands-on work.

Which crust should you make?

Biscoff: A Little Unexpected

Biscoff cookies bring warm caramel and cinnamon flavors that work surprisingly well with bright, tart fillings. It’s one of my favorite ways to give a familiar pie a different personality without making the recipe more complicated.

Best with: 9-Inch Key Lime Pie, 6-Inch Key Lime Pie, citrus pies, and cheesecakes.

Graham Cracker: The Classic

Buttery, lightly sweet, and just a little nutty, graham cracker crust is the dependable classic. A touch of brown sugar adds extra caramel flavor and helps bring the crumbs together.

Best with: Coconut Cream Pie, Bourbon-Fired S’mores Brownie Pie, cheesecakes, and cream pies.

Oreo: For Chocolate Lovers

Deep chocolate flavor and a little extra sweetness make Oreo crusts an easy choice for rich, creamy fillings. Use the whole cookie, filling and all. There’s no need to scrape anything out.

Best with: Chocolate Mousse Pie, Maryland Mud Pie, and Kahlúa Mocha Pudding Pie.

Shortbread: Simple and Buttery

Shortbread makes a rich, delicate crust with a clean buttery flavor that doesn’t compete with the filling. It’s particularly good when you want fruit, lemon, or vanilla flavors to take center stage.

Best with: Brown Butter Lemon Blueberry Tart, cream pies, and chilled fruit or custard desserts.

Choose your cookie type and pie size from the ingredients below, then follow the universal instructions.

Homemade Cookie Pie Crusts

Four easy homemade cookie pie crusts made with Biscoff, graham crackers, Oreos, or shortbread cookies. Each variation includes measurements for 9-inch and 6-inch pies, with simple instructions for baking or chilling.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 1 Crust

Course: Dessert

Cuisine: American

Ingredients Instructions Notes

Ingredients

  

Biscoff Cookie Crust — 9-Inch

• 250 g Biscoff cookies about 32 cookies, finely crushed
• 85 g unsalted butter 6 tbsp, melted
• Pinch of kosher salt optional

Biscoff Cookie Crust — 6-Inch

• 90 g Biscoff cookies about 12 cookies, finely crushed
• 35 g unsalted butter 2½ tbsp, melted
• Pinch of kosher salt optional

Graham Cracker Crust — 9-Inch

• 170 g graham crackers about 11 full sheets or 2 cups crumbs, finely crushed
• 85 g unsalted butter 6 tbsp, melted
• 50 g packed light brown sugar ¼ cup
• ¼ tsp kosher salt

Graham Cracker Crust — 6-Inch

• 90 g graham crackers finely crushed
• 43 g unsalted butter 3 tbsp, melted
• 22 g packed light brown sugar about 2 tbsp
• Pinch of kosher salt

Oreo Cookie Crust — 9-Inch

• 260 g whole Oreo cookies about 23 cookies, finely crushed, filling included
• 75 g unsalted butter 5 tbsp + 1 tsp, melted
• Pinch of kosher salt optional

Oreo Cookie Crust — 6-Inch

• 150 g whole Oreo cookies about 13 cookies, finely crushed, filling included
• 38 g unsalted butter 2 tbsp + 2 tsp, melted
• Pinch of kosher salt optional

Shortbread Cookie Crust — 9-Inch

• 250 g shortbread cookies about 36 cookies, depending on brand, finely crushed
• 85 g unsalted butter 6 tbsp, melted
• Pinch of kosher salt optional

Shortbread Cookie Crust — 6-Inch

• 90 g shortbread cookies finely crushed
• 30 g unsalted butter about 2 tbsp, melted
• Pinch of kosher salt optional

Instructions

 

Prepare the Cookies

1. Choose one cookie crust variation and size from the ingredient list.
2. Break the cookies or crackers into pieces and pulse in a food processor until finely and evenly ground. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin.
Man-Made Tip: The crumbs should resemble fine sand, without large pieces. Avoid processing them so long that they turn into a paste.

Mix the Crust

1. Transfer the measured crumbs to a mixing bowl. Add the melted butter, along with the brown sugar and salt if called for in your chosen variation.
2. Stir until the ingredients are evenly combined and the crumbs resemble damp sand. The mixture should hold together when squeezed without feeling greasy.
3. If the mixture is too dry to hold together, add melted butter 1 teaspoon at a time. If it seems overly wet, stir in a small amount of additional cookie crumbs.

Press into the Pie Plate

1. Transfer the crumb mixture to the appropriate 9-inch or 6-inch pie plate.
2. Using your fingers or the flat bottom of a measuring cup, press the crumbs firmly and evenly across the bottom and up the sides.
Pie Plate Size: These quantities are designed for standard 9-inch and 6-inch pie plates. Deep-dish pans may require additional crumbs and butter, especially if you want the crust to extend all the way up the sides.

Bake or Chill the Crust

1. For a baked crust: Preheat the oven to 350°F (175°C).
2. For a 9-Inch pie, bake for 8–10 minutes, until the crust is set and fragrant. Graham cracker, Biscoff, and shortbread crusts may develop a slightly deeper golden color.
3. For a 6-Inch pie, bake for 6-8 minutes
4. Remove from the oven and cool completely before filling.
5. For a no-bake crust: Refrigerate the prepared crust for at least 30 minutes, or until firm, before adding the filling.
Man-Made Tip: Whenever the filling recipe allows, I prefer briefly baking the crust. It helps the crumbs hold together and produces a sturdier base, even for pies that don't require additional baking.

Add the Filling

1. Once the crust has cooled or chilled, add your prepared filling.
2. Bake or refrigerate according to the instructions for your chosen pie recipe. For fillings that require additional baking, follow the filling recipe’s directions for preparing the crust.

Notes

Weigh your crumbs. Cookie sizes vary by brand, so gram measurements are more reliable than counting individual cookies or crackers.

Keep the Oreo filling. Use whole sandwich cookies, including the cream filling. It contributes sweetness and helps bind the crust.

Don’t overdo the butter. Different cookies absorb butter differently. The mixture should hold together when squeezed, not look oily. Make small adjustments rather than adding an entire tablespoon at once.

Press firmly, but evenly. A flat-bottomed measuring cup helps create a smooth base. Pay special attention to the corners, where loose crumbs can cause the crust to break when sliced.

Bake when possible. A short bake improves flavor and structure, particularly for pies with soft or creamy fillings. Cool completely before filling.

Watch the edges. Shortbread and graham cracker crusts can brown quickly. Oreo crusts won’t visibly brown, so use the baking time and texture as your guides.

Make ahead. Store cooled, unfilled baked crusts tightly covered in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw in the refrigerator before filling.

Frequently Asked Questions