New This Month

Cheddar Pie Dough


The salty cheddar that's laced throughout this dough is the perfect match for the sweet apple filling of our Apple Crostada.

  • Prep:
  • Total Time:
  • Yield: Makes two disks (enough for two 11-inch crostatas)

Source: Martha Stewart Living, November 2010


  • 2 1/2 cups all-purpose flour
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • 1 cup shredded sharp white cheddar cheese


  1. 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.

  2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight.

Cook's Notes

Make Ahead: Dough can be frozen for up to 1 month. Thaw before using.

Reviews Add a comment

  • SherryDiGi
    16 NOV, 2013
    This is one of the flakiest pie crust I have ever made. The cheddar flavor very mild, but it added a salty component to the crust flavor I enjoyed. I am going to try this crust with a full apple pie next. The apple crostini was fabulous!