Oreo pie crusts need nothing more than fat -- usually butter, but you can use shortening -- to bind them. No need to cut cold butter into flour and balance the mixture with water, as you do regular crusts, because Oreo doughs don't have to leaven and flake. You don't even need to bake an Oreo crust, and you can use the cookie filling as the binder if you like. Oreo crusts work best with dense, custard-based fillings that test the limits of regular pie crusts.
Heat the oven to 325 degrees Fahrenheit. Melt unsalted butter or shortening in a saucepan over low heat; you need about 6 tablespoons for each 9-inch pie crust.
Separate the Oreo cookies and scrape the filling from them; you need 18 to 20 Oreos for each crust. Break the cookies into chunks and pulse them in a food processor until coarsely ground. Add the melted butter or shortening and process the cookies into fine crumbs.
Transfer the crust mixture to a 9-inch pie tin. Press the crust in the pie tin; use the bottom of a measuring cup or other flat utensil to tamp the crust firmly in place.
Bake the crust until the butter caramelizes, about 12 minutes. Remove the crust from the oven and use as called for in the pie recipe.
Melt 2 tablespoons of unsalted butter for every 9-inch pie crust. Break the cookies and filling into chunks and pulse them in a food processor until coarsely ground.
Add the butter and process the Oreos into fine crumbs. Pour the moist Oreo crumbs in the pie tin and tamp them down using the bottom of a measuring cup.
Chill the crust in the refrigerator for 30 minutes before using.