Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cheese Short Crust 3.3 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie. Ingredients 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 Directions 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. Rate it Print