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

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Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
Makes two 9-inch crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Reviews (4)

65 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 7
Rating: 1 stars
07/08/2019
We're all gonna [filtered] die
Rating: 5 stars
12/13/2018
I use this as the crust for chicken pot pie. We love it!
Rating: 5 stars
05/23/2011
This recipe was fantastic! At first I thought it wasn't going to work because it was so crumbly but it turned out great.
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Rating: Unrated
09/27/2010
This crust was nice for something different (shrug). Will stick to the good 'old fashioned regular crust though.