Cheddar Cheese Pie Crust
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- 1 1/4 c
- all purpose flour
- 1/2 c
- frozen butter cubes
- 1/2 tsp
- granulated sugar
- 3-4 Tbsp
- ice water
- 3 oz
- sharp shredded cheddar cheese
1Place frozen butter cubes into a food processor. Pulse until butter breaks into smaller pieces, do not mush. Pour cheese, flour and sugar on top of the butter. Process until mixture turns into a coarse, crumb texture. Add ice water 1 Tablespoon at a time while the processor is running until the dough becomes slightly clumpy. Press together dough,if still crumbly add a little more water.
2Place contents on a clean surface and press together into a round disk . Wrap disk in plastic wrap and chill for 45 minutes.
Remove and let rest for 15 minutes.
Roll out to 1/4- inch thickness. Fit in place in a 9-inch pie plate. Flute edges.
3If using as a baked crust; poke holes all over the bottom about 40 holes with a fork; bake for 15-20 minutes at 350^ until golden brown.