The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.

Martha Stewart Living, November 2010

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Recipe Summary

prep:
10 mins
total:
40 mins
Yield:
Makes two disks (enough for two 11-inch crostatas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.

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  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.

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Reviews (1)

83 Ratings
  • 5 star values: 11
  • 4 star values: 21
  • 3 star values: 34
  • 2 star values: 13
  • 1 star values: 4
Rating: 5 stars
11/16/2013
This is one of the flakiest pie crust I have ever made. The cheddar flavor very mild, but it added a salty component to the crust flavor I enjoyed. I am going to try this crust with a full apple pie next. The apple crostini was fabulous!
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