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Cheddar Crust

  • yield: Makes enough for one 10-inch double crust
Photography: Con Poulos




  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
  • 4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
  • 1/2 cup ice water

Cook's Note

Dough can be frozen up to 3 weeks.


  1. Step 1

    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.

  2. Step 2

    Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.

Martha Stewart Living, October



Reviews (1)

  • 9 Nov, 2010

    This is such a great dough... easy to work with and smells amazing when it bakes! I used a very sharp cheddar and loved the way it contrasted the sweetness of the apple filling. I would assume using a milder cheddar would result in a subtler taste if so desired.