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Cheese Short Crust

  • Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie
Cheese Short Crust

Photography: Dana Gallagher

Source: Martha Stewart Living, Volume 143 October 2005


  • 2 1/4 cups all-purpose flour
  • 1/2 cup grated manchego or Parmesan cheese
  • Pinch of sugar
  • 1 teaspoon coarse salt
  • 3/4 cup cold (1 1/2 sticks) unsalted butter
  • 1 egg yolk
  • 1/4 to 1/2 cup ice water


  1. Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk; pulse to combine. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap in plastic. Refrigerate until cold, about 30 minutes.

Reviews (1)

  • grabr2002 19 Nov, 2008

    This recipe is incorrect, it is actually only a pinch of sugar, not a cup! There is another link to the right recipe (if you make a search you will find it).

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