Flaky Pie Crust with Cheddar Cheese
This Flaky Pie Crust with Cheddar Cheese has a tangy and slightly nutty flavor that’s perfect for savory pies and galettes. Even better, the cheddar cheese pie crust is super easy to handle whether you’re a pie novice or expert.
So read on for all the tips and tricks for making a flaky pie dough with cheddar cheese. Or just grab your apples, your zucchini, or some tomatoes; hit that Jump to Recipe button; and let’s make pie!
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Ingredients
I adapted this flaky cheddar cheese pie crust from my flaky pie crust with cream cheese, substituting cheddar cheese for the same amount of cream cheese.
Don’t worry, you’re not going to use all that cheese in the photo!
I’ve also simplified the recipe and consolidated the liquids and the flours into only all-purpose flour. The slightly higher protein content creates more gluten development that’s great if you’re using this cheddar pie crust for a free-form galette.
Paprika adds a pop of both flavor and color. Use smoked paprika if you have it!
Please see the recipe card below for complete information on ingredients and quantities.
Recipe tips and tricks
Top tips for pastry
Keep everything cold. Chilled butter and cheese help create flaky layers.
Don’t overwork the dough. Handle it as little as possible to avoid making it tough.
Step by step
If you’re making the flaky pie crust using a food processor, which I recommend, use it to shred your cheddar cheese. Transfer the cheese to a small bowl, but there’s no need to clean it out completely.
In a large bowl or bowl of your processor, whisk together the flour, salt, and paprika. Add the shredded cheese.
Blitz the cheese together with the flour mixture.
Using a pastry cutter or your food processor, work the cold butter into the flour mixture only until it resembles pea-sized crumbs.
Add the cold cream and mix just until the dough starts to come together.
Turn the dough out onto your countertop and work it gently with your hands until it forms a cohesive ball. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This rest time helps the butter firm up and allows the gluten to relax, making the dough easier to roll and reducing shrinkage.
What to make with cheddar cheese pie crust
- Make a savory galette or strawberry apple pie with cheddar cheese crust.
- It would be a great base for my butternut squash quiche.
- It’s also an easy pie crust for chicken or turkey pot pie in place of a puff pastry top.
- Use bits of cheddar cheese pie dough to wrap olive poppers.
Recipe FAQs
Yes, all homemade pie dough can be frozen. Just double wrap the disk of pie dough in plastic wrap and store it in a freezer bag for three to six months.
Use your leftover pie dough scraps for savory pie crust cookies filled with a thin layer of pistacho pesto or fig bacon jam.
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Recipe
Flaky Cheddar Cheese Pie Crust
Equipment
- Food processor or stand mixer optional
Ingredients
- 1½ cup (188 grams) all-purpose flour
- ½ teaspoon paprika I prefer smoked paprika.
- ¼ teaspoon table salt
- 3 ounces (85 grams) cheddar cheese
- 8 tablespoons (113 grams) unsalted butter cold, cut into one inch cubes
- 2 tablespoons heavy cream
Instructions
Pie dough
- Add the dry ingredients (flour, paprika, and salt) to your food processor or mixer and mix briefly.1½ cup (188 grams) all-purpose flour, ¼ teaspoon table salt, ½ teaspoon paprika
- Add the shredded cheddar cheese and pulse 10 times.3 ounces (85 grams) cheddar cheese
- Add the butter and pulse another 10 times.8 tablespoons (113 grams) unsalted butter
- Add the heavy cream and pulse just until the dough starts to come together.2 tablespoons heavy cream
- Turn the dough out onto a clean counter or into a large bowl and press the pieces together gently with your hands. You aren't kneading the pie dough. You just want all the little pieces to be able to stick into a single ball.
- Once you have a single mass of pie crust, shape it into a ball and then press down with your hands to form a thick disk. Wrap this disk in plastic wrap and let it chill in the refrigerator for at least one hour before rolling out for a pie, galette, or whatever your use.
Notes
Nutrition
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