Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cheddar Double-Pie Crust 3.2 (65) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 4, 2020 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Yield: 2 9-inch crusts This is the ideal pie crust for Cheddar-Crusted Apple Pie. Ingredients 2 ½ cups all-purpose flour (spooned and leveled), plus more for rolling 1 tablespoon sugar 1 teaspoon kosher salt ¾ cup (1 ½ sticks) cold unsalted butter, cut into pieces 1 ½ cups shredded sharp cheddar (6 ounces) 1/4 to 1/2 cup ice water Directions 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.) Print