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.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword cheddar, homemade pie crust

Prep Time 15

Additional Time 30

Total Time 45

Servings recipe

Calories 1952

Author Laurie McNamara

Ingredients

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

US Customary - Metric

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.

Nutrition