Cheddar Cheese Pie Crust Recipe

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


| September 2012



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

Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie (Quarry Books, 2012) by Millicent Souris provides the tips for flaky crusts, toppers and all things in between. Learn the skills, practice the techniques, master the recipes and build yourself a better pie. Find a winning combination of flavors when you make this Cheddar Cheese Pie Crust Recipe for an apple pie. The following recipe is excerpted from Chapter 2, “Crusts.” 

This is an excellent crust for apple pie. Apple pie and Cheddar cheese may surprise some as an excellent pairing, but it is terrific and warms the depths. The hot cheese activates the salivary glands when the pie gets pulled from the oven, and its scent is beyond enticing. The sharper the Cheddar cheese, the more presence it will have in the crust.

Cheddar Cheese Pie Crust Recipe

2 1/4 cups (280 g) all-purpose flour
3 teaspoons kosher (18 g) salt
2 teaspoons (8 g) granulated sugar
1 1/2 sticks (3/4 cup) (168 g) cold unsalted butter (12 tablespoons fat)
1/2 cup (60 g) grated or thinly cut cold sharp Cheddar cheese
1/2 cup (120 ml) strained ice water plus 2 or 3 tablespoons (28 or 45 ml)
regular fork
plastic wrap

Instructions

Click through the Image Gallery for step-by-step instructions on how to make this Cheddar Cheese Pie Crust.

1. 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.

2. 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.





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