One of the quickest and easiest ways to whip up a pie is by using a pie crust that you do not have to bake. This Red Velvet Oreo Pie Crust is perfect if you want to make a delicious dessert or treat in no-time. Fill the pie crust with chocolate ganache or some ice cream and fruit, and you are ready to go!
Are you looking for more ingredients to make yourself? Select [Homemade] under [Meals] on [the recipe page].Red Velvet Oreo Pie Crust
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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- 100 g Oreo [red velvet]
- 25 g Butter [unsalted]
Other things you need
- Food Scale
- Food Processor or Mortar and Pestle
- Cooking Pot - Ideally a non-sticking cooking pot.
- Spoon [dinner]
- Quiche Pan or Pie Plate - [See good to know section for size recommendations]
- Weigh your ingredients.
- Put the Oreos in your food processor or grind them up with a mortar and pestle, until you have a very fine Oreo mixture.
- Put the butter in your cooking pot and melt it over medium heat.
- Add the Oreo grind and mix until a homogeneous mixture has formed.
- Put the mixture in your quiche pan. First, cover the sides, then cover the bottom. Make sure the mixture is packed tightly by pressing down on it with a spoon.
- Put your Red Velvet Oreo Pie Crust in the refrigerator for about [recipe-timer minutes=60]one hour[/recipe-timer].
- Fill the Red Velvet Oreo Pie Crust with your favourite filling and enjoy!
Good to know
- Storing: Make sure to store your Oreo Pie Crust in an airtight container in your refrigerator if you are not using it right away.
- Shelf Life: Your Oreo Pie Crust will stay good for up to a week if stored correctly.
- Quiche Pan: You do not have to use a quiche pan but if you want to make sure you can lift out the crust in one piece, I recommend you use one.
- Tip: Before lifting the Oreo Pie Crust from the quiche pan, let it sit at room temperature for about [recipe-timer minutes=15]15 minutes[/recipe-timer]. That way it is less likely you will break the crust.
- Quiche Pan Size: When you are using a different size quiche pan or pie plate than listed in this recipe, you will have to figure out how many Oreos you should use. To do so, cover your pan or plate with Oreos, including the sides. Don't worry about the empty spaces between the Oreos; this is not a problem as long as you cover the entire pan or plate. Weigh the Oreos you need and calculate what 25% of their total weight is. That is the amount of butter that you need for an Oreo Pie Crust of that size.
- Organic: To make this recipe organic, only use organic ingredients.
- Gluten-free: Use similar gluten-free cookies.
- Vegan: Use similar vegan cookies and use a vegan butter replacement.
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?Oreo Pie Crust 100 grams Nutrition Label
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.