Cheddar Cheese Crust Recipes

CHEDDAR DOUBLE-PIE CRUST

Steps:

• In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.
• Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

CHEDDAR CRUST

Steps:

• Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together.
• Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.

CHEDDAR CHEESE CRUST

Steps:

• In a large bowl mix together the flour, cheddar and salt.
• Cut in shortening until pea size.
• Stir in ice water 1 T.
• at a time until the dough just holds together.
• Roll out on a floured board to desired thickness.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
• Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

CHEDDAR CHEESE PIE CRUST

Steps:

• 1. Place frozen butter cubes into a food processor. Pulse until butter breaks into smaller pieces, do not mush. Pour cheese, flour and sugar on top of the butter. Process until mixture turns into a coarse, crumb texture. Add ice water 1 Tablespoon at a time while the processor is running until the dough becomes slightly clumpy. Press together dough,if still crumbly add a little more water.
• 2. Place contents on a clean surface and press together into a round disk . Wrap disk in plastic wrap and chill for 45 minutes. Remove and let rest for 15 minutes. Roll out to 1/4- inch thickness. Fit in place in a 9-inch pie plate. Flute edges.
• 3. If using as a baked crust; poke holes all over the bottom about 40 holes with a fork; bake for 15-20 minutes at 350^ until golden brown.

CHEDDAR PIE DOUGH

Steps:

• Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
• Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.