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



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!