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


Recipe Summary

10 mins
40 mins
Makes two disks (enough for two 11-inch crostatas)


Ingredient Checklist


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.

  • 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.


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
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!