Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes. Set aside.
Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture until coated. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together.
Add a bit of the cheddar cheese and toss. Repeat this 3 or 4 more times until all of the cheese is incorporated.
Add 3 more tablespoons of the water-egg liquid and stir. Bring the dough together by hand. If the dough is too dry, add more liquid, 1 tablespoon at a time.
Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 8 hours before use.
Cheddar Cheese Pie Crust
Ingredients
½ cup cold water
1 egg
1 tablespoon of white vinegar
2 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
2 sticks (16 tablespoons) of butter, cold
1 cup grated cheddar cheese
Directions
Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes. Set aside.
Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture until coated. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together.
Add a bit of the cheddar cheese and toss. Repeat this 3 or 4 more times until all of the cheese is incorporated.
Add 3 more tablespoons of the water-egg liquid and stir. Bring the dough together by hand. If the dough is too dry, add more liquid, 1 tablespoon at a time.
Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 8 hours before use.
Cheddar Cheese Pie Crust
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Our sensational all-butter, tender, flaky pie dough, enhanced with grated cheddar cheese that melts and bubbles as the pie bakes…
A CHEDDAR CHEESE PIE CRUST that’s perfect for apple pies and savoury recipes too!
My mom gets credit for this idea; she’s the one who first attempted a CHEDDAR CHEESE PIE CRUST back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this crust has stuck with me all these years. It was a pleasure working through the concept and making a number of pies along the way to get it just right.
We’re thinking you’ll have no problem making this straightforward pie dough recipe, and even first-time pie makers will find the process a breeze. Nice thing about the flaky, buttery crust is that you’ll be able to use it to make MOM’S APPLE PIE or any other pie that might taste better with a hit of cheese.
Need pie ideas? Just enter PIE in the search window at the top of this page to get the full list.
Okay, enough with the preamble! Let’s make a CHEDDAR CHEESE PIE CRUST:
STARTING POINT
This photo of the ingredients needed to make this crust mirrors our ALL-BUTTER PIE CRUST, the one noticeable difference being the cheddar cheese. Remember when you go to make the dough that the butter needs to be cold when you begin. This will help keep the crust light and flaky.
I always start with the wet ingredients when I make this pie dough. Don’t miss the key step of adding ice cubes after you’ve stirred together the water, egg and vinegar. That cold liquid really chills the butter and flour mixture when you bring the dough together.
CHEESE
Although I truly believe other cheeses may work in this recipe, I’ve only made it using cheddar. Getting this crust to work perfectly with MOM’S APPLE PIE was my goal, and now with this accomplished, let the experimentation begin. I’ll keep you posted on my upcoming best cheesy practices.
WRAP AND CHILL
It’s important to chill your pie dough for at least eight hours after making it. This gives the gluten a chance to relax before you roll out the dough to create your shell and crust. Once you’re ready to roll, try not to overwork it – this keeps those pockets of butter intact until they melt quickly in the hot oven, leaving you with a beautifully tender, flaky crust. That’s your goal.
CHEDDAR CHEESE PIE CRUST is this season’s hottest pie trend. Make it, bake it and enjoy!
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Ingredients
½ cup cold water
1 egg
1 tablespoon of white vinegar
2 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
2 sticks (16 tablespoons) of butter, cold
1 cup grated cheddar cheese
Directions
Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes. Set aside.
Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture until coated. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together.
Add a bit of the cheddar cheese and toss. Repeat this 3 or 4 more times until all of the cheese is incorporated.
Add 3 more tablespoons of the water-egg liquid and stir. Bring the dough together by hand. If the dough is too dry, add more liquid, 1 tablespoon at a time.
Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 8 hours before use.
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