Cheddar Double Pie Crust Variation
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Everyday Food, November 2008
- Prep Time 40 minutes
- Total Time 40 minutes plus chilling
- Yield Makes two 9-inch crusts
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Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- 1/4 to 1/2 cup ice water
Directions
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In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
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Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days). See Cheddar-Crusted Apple Pie for rolling and fitting instructions.
This recipe was fantastic! At first I thought it wasn't going to work because it was so crumbly but it turned out great.
This crust was nice for something different (shrug). Will stick to the good 'old fashioned regular crust though.