Man-Made Cookie Crusts

Shortbread Cookie Crust Recipe

What You Need:

• Shortbread cookies: Enough for 1.5–2 cups crumbs (about 10–12 oz or 280–340g cookies)

• Unsalted butter: 5–6 tbsp (70–85g), melted

• Granulated sugar: 2 tbsp (25g, optional if cookies are sweet)

Biscoff Cookie Recipe

What You Need:

• Biscoff cookies: Enough for 1.5–2 cups crumbs (about 280–340g cookies), which is about 32 cookies

• Unsalted butter: 5–6 tbsp (70–85g), melted

• Granulated sugar: 2 tbsp (25g, optional if cookies are sweet)

Graham Cracker Crust Recipe

What You Need:

• Graham Cracker cookies: Enough for 1.5–2 cups crumbs (about 10–12 oz or 280–340g cookies), which is about 12 full sheets

• Unsalted butter: 5–6 tbsp (70–85g), melted

• Granulated sugar: 2 tbsp (25g, optional if cookies are sweet)

Oreo Pie Crust Recipe

What You Need:

• Oreo cookies: Enough for 1.5–2 cups crumbs (about 280–340g cookies), which is about 25 whole cookies

• Unsalted butter: 5–6 tbsp (70–85g), melted

• Granulated sugar: 2 tbsp (25g, optional if cookies are sweet)

Step-by-Step Instructions

1. Turn Cookies into Crumbs

• Bag Method: Toss cookies into a sturdy resealable bag. Seal it tight. Smash ‘em with a rolling pin, heavy pan, or even a clean hammer (go easy, don’t bust the bag). Keep going ‘til you’ve got fine crumbs, like coarse sand. Takes 2–3 minutes.

• Food Processor Method: Break cookies into chunks, toss in the processor, and pulse 10–15 seconds ‘til fine. Don’t overdo it or you’ll get paste.

• Measure: You need 1.5–2 cups (180–300g). Use a measuring cup or scale (1 cup ≈ 120–150g). Got extra? Save ‘em for topping.
  

2. Mix the Crust

• Dump crumbs in a bowl. Add sugar if your cookies aren’t sweet enough.

• Pour in 5 tbsp melted butter. Stir ‘til it looks like wet sand and clumps when you squeeze it. If it’s too dry, add another tbsp butter.
  

3. Build the Crust

• Dump the mix into a 9-inch pie pan. Press it hard into the bottom and up the sides. Use a glass or measuring cup to pack it tight and even. No gaps, man.

• For No-Bake Pies: Stick the pan in the fridge for 30 minutes to set.

• For Baked Pies: Crank oven to 350°F (175°C). Bake crust 8–10 minutes ‘til it’s just golden. Let it cool before filling.
  

4. Fill and Finish

• Add your pie filling—Key Lime, Chocolate, custard, fruit, cheesecake, whatever you’re cooking up. Follow your pie recipe from there.
  

Pro Tips

• Too crumbly? More butter. Too wet? Add a pinch more crumbs.

• Store leftover crumbs in an airtight container for a month.

• Pair with a cold beer while you wait for the pie to set.