Best Cheddar Pie Dough Recipes

Cheddar Pie Dough image

Provided by Martha Stewart

Time 40m

Yield Makes two disks (enough for two 11-inch crostatas)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
Salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded sharp white cheddar cheese

Steps:

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.

Cheddar Cheese Savory Pie Dough- Electric Mixer Version (Top And image

Provided by That Napa Chicken R

Categories Pot Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups flour (I usually use 3/4 cup whole wheat and 2 1/4 cup all purpose)
1 cup shredded cheddar cheese
1/2 teaspoon salt (Use less if you don't like your food salty)
5 tablespoons butter (room temperature)
3 tablespoons olive oil
1/3-1/2 cup water (use ice water)

Steps:

In your mixing bowl of your electric mixer, combine the flour, cheese and salt. Mix briefly to combine (or use a whisk).
Add the butter and oil, then mix until the mixture is about the size of peas. You can also use a pastry blender for this task).
Slowly add in the water and mix until the dough just starts coming together. Too much water will make the crust tough. When you squeeze the dough together with your hands it should stick together in a ball.
Separate the dough into 2 mounds and press into flat disks. You can mold the edges with your fingers until they are fairly smooth. Let them rest on the counter for at least 10 minutes for the flour to absorb all the moisture.
Roll the dough out to a size just large enough to fill your pie pan and come over the edge a little. If the dough tears, just mend it like you would play dough, it will be fine. Set the dough into the pie pan gently without stretching the dough, and press into shape.
Roll out the second disk to a size that will cover the top of the pie.
Add your filling and cover with the dough. Pinch the two dough layers together with your fingers and flute the edges if you want it to look fancy.
Here is a step by step tutorial on pie crusts that you may find helpful if you are new to this craft:.
http://allrecipes.com//HowTo/making-a-pie-crust-step-by-step/Detail.aspx.
Bake the pie according to your recipes instructions and enjoy!