Sharp Cheddar Pie Crust is a fun savory twist on classic pie crust. I love using this recipe in both sweet (Apple Galette) and savory (Guinness Pot Pie) recipes.

Sharp Cheddar Pie Crust

Sweet or savory, you will love this cheddar pie crust. I followed my tried and true, bestest pie crust recipe and simply cut the amounts in half and added freshly grated sharp cheddar cheese. If making the Guinness pot pie, I use Irish cheddar.

Sharp Cheddar Pie Crust ingredients

TO Make This Sharp Cheddar Pie Crust You Will Need:

  • unbleached all-purpose flour
  • sharp cheddar cheese
  • unsalted butter
  • kosher salt
  • ice cold water

add flour, cheese, butter and salt to a food processor

To make the crust. In the bowl of your food processor add the flour, salt, butter and cheddar. With the lid on, pulse until large crumbles form. With the processor running, add in 1 tablespoon of water (no ice!) at a time. Until the dough comes together.

I wouldn’t use bagged cheddar, the bagged stuff is coated in an anti-caking powder that won’t melt the cheddar and well, it’s just gross.

pulse to combine

Pulse until large crumbles form.

add 3 to 4 tablespoons ice cold water

Add a tablespoon of water at a time until the dough comes together.

Shape into a disc and wrap tightly and refrigerate

Form the dough into the shape that will fit your baking dish (round for pies or square for pot pie) and wrap in plastic or place into a quart-size re-sealable bag.

roll out dough

After the 30 minutes of the dough being in the fridge, pull it out and roll. Follow the directions to your recipe for further baking temps and times.

Sharp Cheddar Pie Crust

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sharp Cheddar Pie Crust

Sharp Cheddar Pie Crust
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Yield: 1 recipe

Cheddar Pie Crust

Cheddar Pie Crust is a fun savory twist on classic pie crust. I love using this recipe in both sweet (like my Apple Galette recipe) and savory recipes (my Guinness Pot Pie). This recipe yields 1 bottom crust, or 1 galette or pot pie topper.

Ingredients

  • cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup ice cold unsalted butter, cut or cubed
  • cups sharp cheddar cheese, or Irish cheddar, grated fresh
  • 3 to 4 tablespoons ice cold water

Instructions 

  • In the bowl of your food processor add the flour, salt, butter and cheddar. With the lid on, pulse until large crumbles form.
  • With the processor running, add in 1 tablespoon of water (no ice!) at a time. The dough is perfect when a small amount is squeezed in your palm and it holds its shape.
  • Form the dough into the shape that will fit your baking dish (round for pies or square for pot pie) and wrap in plastic or place into a quart-size re-sealable bag.
  • Pop the dough round into the fridge to rest for at least 30 minutes. Can be made a day in advance.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1g, Calories: 1952kcal, Carbohydrates: 121g, Protein: 52g, Fat: 140g, Saturated Fat: 88g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 37g, Trans Fat: 4g, Cholesterol: 392mg, Sodium: 2058mg, Potassium: 333mg, Fiber: 4g, Sugar: 1g, Vitamin A: 4255IU, Calcium: 1071mg, Iron: 8mg