Cheddar Cheese Pie Crust Recipes

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 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.)

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

TOMATO-CHEDDAR PIE

Steps:

• Make the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
• Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Make the filling and bake the pie:
• Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
• Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
• Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
• Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
• Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
• Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

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.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Make pastry dough:
• Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and bake pie:
• Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
• Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
• Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

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.

APPLE CHEDDAR CHEESE PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
• Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

CHEDDAR CHEESE AND ONION PIE

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and glaze while dough chills:
• Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
• Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
• Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
• Whisk remaining egg in a small bowl and reserve for egg glaze.
• Assemble and bake pie:
• Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
• Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
• Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
• Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

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.