Cheddar Cheese Pie Dough

  • Serves: Makes one 9-inch deep dish double crust
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  • Comments: 7


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dillionsmimi, Premium Member, Says: "My Dad's favorite dessert was a big slice of apple pie still warm from the oven...with a piece of really good cheddar on top. But, instead, why not include the cheddar in the pie dough?!"
PASTRY RECIPE HELP / HOW TO ROLL, FLUTE AND PREBAKE PIE CRUST 

INGREDIENTS
3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 tablespoon sugar
1/2 teaspoon salt

1 1/2 sticks unsalted butter, cold; cut into 1/4 inch dice
2 tablespoons all vegetable shortening or butter, cold; cut into pieces

1 1/4 cups extra sharp cheddar, shredded
1/2 cup very cold water

INSTRUCTIONS
1. Place flour, sugar, and salt in a food processor fitted with a steel blade; blend 5 seconds.

2. Open processor and scatter butter over the flour mixture. Close and pulse 5-6 times to cut in. Fluff mixture with fork (be sure to get to the bottom).
Scatter shortening over mixture and pulse another few times then fluff again. The mixture should resemble cornmeal.

3. Open processor and scatter cheese on top; pulse 3-4 times and fluff, noting if cheese seems adequately mixed thru (if not fluff some more to distribute a little better).

4. Drizzle half of the water over and pulse (you guessed it!) 5-6 times. Fluff again and add the remaining water then pulse until pastry dough forms a ball in processor.
Open machine and test pastry by squeezing some between fingers, it should pack nicely and not be sticky.

5. Dump mixture onto a lightly floured surface and gently form into a ball then a disk. Wrap tightly in plastic wrap and place in fridge for about an hour.

STORAGE
Store, tightly wrapped, up to a day or two. Does not freeze well because of the cheese.

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