Cheese Short Crust

Photo: Dana Gallagher
Makes enough for eight 4-inch double-crust pies or one 10-inch pie


  • 2 ¼ cups all-purpose flour

  • ½ cup grated manchego or Parmesan cheese

  • Pinch of sugar

  • 1 teaspoon coarse salt

  • ¾ cup cold (1 ½ sticks) unsalted butter

  • 1 egg yolk

  • 1/4 to 1/2 cup ice water


  1. Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk; pulse to combine. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap in plastic. Refrigerate until cold, about 30 minutes.

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