Cheddar Double-Pie Crust

Prep Time:
40 mins
Total Time:
40 mins
2 9-inch crusts

This is the ideal pie crust for Cheddar-Crusted Apple Pie.


  • 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


  1. 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.

  2. 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.)

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