Use a food processor or blender2 to process Oreos into a fine crumb.
Turn the processor or blender off, add the butter, then pulse a few times until everything is blended well. Alternatively, you can add the Oreo crumbs to a bowl and mix the butter in with a large spatula. Mixture will be coarse and crumbly.
Use your hands to press the mixture evenly into the bottom and slightly up the sides of a pie dish (this crust is enough for a 9" or 10" pan). Once it is evenly spread into the dish, use the bottom of a flat measuring cup to make the crust tight and compact in the dish. Crust will be thick.
For a baked dessert: pre-bake this crust per your recipe’s instructions. I typically pre-bake for 8-10 minutes at 350°F (177°C) or 10-12 minutes at 300°F (149°C). Allow to cool, then fill and continue with your recipe’s directions.
For a no-bake dessert: chill your pie crust for at least 30 minutes before filling it. Chilling the crust before adding your no-bake filling will solidify the cookie/cream/melted butter mixture.
To make ahead: this crust can be covered and kept in the refrigerator up to 3 days before using in a recipe. To store for longer, freeze the prepared crust in the pan for up to 3 months. Thaw in the refrigerator or at room temperature before using in your recipe.
Oreos: standard, DoubleStuf, and MegaStuf all work just fine, as do gluten free Oreos. Use your preference.
Crushed Oreos: I find it easiest to put the Oreos into a food processor than to do this step by hand.
Other sizes: this recipe will fit nicely into an 8" or 9" square baking pan. Line the baking dish with foil before pressing the crust together. Use foil overhangs to lift the dessert out of the pan to serve.