Cheddar Cheese Pie Crust Recipe

Rich cheese flavor complements the filling in your pie in this Cheddar Cheese Pie Crust Recipe.



Cheddar Cheese Pie Crust Ingredients
Choose a good-size bowl, one where both of your hands can fit in and work. Measure your dry ingredients and mix them together in the bowl. Cut your cold butter into 1/4-inch (6 mm) pieces. It is very important that your butter is cold; its ability to maintain the integrity of its shape is what lends flakiness to the crust. You can freeze it, but I find refrigerated butter to be quite sufficient.
Photo Courtesy Quarry Books
Cut Butter
Scatter the butter over the dry ingredients. Incorporate the butter into the dry ingredients by pinching each piece. When you incorporate the butter, it is meant to keep its shape—you’re just introducing the two. You don’t want your butter to get warm with the flour or create tiny little butter pebbles. The goal is for your fat to have presence in the crust.
Photo Courtesy Quarry Books
Add Cold Water
Add the 1/4 cup (60 ml) of the strained ice water along the outside of the crust. Mix quickly with a fork. Add the remaining ice water and mix with the fork or your hands.
Photo Courtesy Quarry Books
Cheese Dough Ball
When mixing the ingredients, make sure all the little bits on the bottom of the bowl are incorporated. Separate the crust into two equal-size balls, and flatten them into disks. If they won’t hold in the center, sprinkle a bit of water on the crust. If they feel a bit wet, sprinkle a bit of flour on the crust.
Photo Courtesy Quarry Books
Mix Cheese And Flour
Quickly toss the cheese through the butter and flour. Make sure to get everything at the bottom of the bowl into the game.
Photo Courtesy Quarry Books
Scatter Shredded Cheese
Scatter the shredded cheese over the ingredients.
Photo Courtesy Quarry Books
How to Build a Better Pie
“How to Build a Better Pie” by Millicent Souris provides everything you need to know about putting the pie in your kitchen. This beautiful baking guide includes how to go small with hand pies and turnovers, how to make your crust into a flaky, flavorful foundation and how to benefit from all the essential pie-making tips.
Cover Courtesy Quarry Books











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