Cheddar Stout Pie Crust Recipe

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Cheddar Stout Pie Crust

Joy Hall


This crust makes any savory pie totally rock! First time I made it was for a classic stout stew. It gives chicken pot pie an unexpected pop, and really steps up a green tomato pie or quiche.

☆☆☆☆☆ 0 votes
6 - 8
15 Min


1 3/4 c
all purpose flour, plus more for dusting
3/4 tsp
fine salt
1 stick
cold unsalted butter, cut into small pieces
3/4 c
grated cheddar, about 3 oz.
6 to 7 Tbsp
stout beer
1 large
egg, lightly beaten


1Pulse flour and salt to combine.
2Add butter and cheese. Pulse just till mixture looks like coarse meal with pea sized bits of butter.
3Drizzle in 6 tablespoons of beer and pulse to combine. Check to see if the dough will hold its shape, if not add up to 1 tablespoon of beer.
4Pat dough into a disk, wrap in plastic and chill for at least an hour or overnight.
5Suggestion: roll dough out between two lightly floured sheets of parchment paper. Start by lightly tapping the dough to expand it, before actually rolling. It will help keep the edges from splitting and cracking as well as help it to stay the same thickness.

About this Recipe

Course/Dish: Savory Pies
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy