Reviews (1)
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63 Ratings
5 star values:
6
4 star values:
12
3 star values:
29
2 star values:
13
1 star values:
3
Martha Stewart Member
Rating: Unrated
11/09/2010
This is such a great dough... easy to work with and smells amazing when it bakes! I used a very sharp cheddar and loved the way it contrasted the sweetness of the apple filling. I would assume using a milder cheddar would result in a subtler taste if so desired.
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Cheddar Crust
Credit:
Con Poulos
Recipe Summary
Yield: Makes enough for one 10-inch double crust
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water
Cook's Notes
Dough can be frozen up to 3 weeks.
Gallery
Cheddar Crust
Credit:
Con Poulos
Recipe Summary
Yield: Makes enough for one 10-inch double crust
Gallery
Cheddar Crust
Credit:
Con Poulos
Cheddar Crust
Credit:
Con Poulos
Cheddar Crust
Recipe Summary
Yield: Makes enough for one 10-inch double crust
Recipe Summary
Yield: Makes enough for one 10-inch double crust
Yield: Makes enough for one 10-inch double crust
Makes enough for one 10-inch double crust
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
- 4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
- 1/2 cup ice water
Directions
Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together.
Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.
Cook's Notes
Dough can be frozen up to 3 weeks.
Cook’s Notes
Dough can be frozen up to 3 weeks.
Reviews (1)
Add Rating & Review
63 Ratings
5 star values:
6
4 star values:
12
3 star values:
29
2 star values:
13
1 star values:
3
Martha Stewart Member
Rating: Unrated
11/09/2010
This is such a great dough... easy to work with and smells amazing when it bakes! I used a very sharp cheddar and loved the way it contrasted the sweetness of the apple filling. I would assume using a milder cheddar would result in a subtler taste if so desired.
Reviews (1)
Add Rating & Review
63 Ratings
5 star values:
6
4 star values:
12
3 star values:
29
2 star values:
13
1 star values:
3
Add Rating & Review
63 Ratings
5 star values:
6
4 star values:
12
3 star values:
29
2 star values:
13
1 star values:
3
63 Ratings
5 star values:
6
4 star values:
12
3 star values:
29
2 star values:
13
1 star values:
3
63 Ratings
5 star values:
6
4 star values:
12
3 star values:
29
2 star values:
13
1 star values:
3
- 5 star values:
- 6
- 4 star values:
- 12
- 3 star values:
- 29
- 2 star values:
- 13
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
11/09/2010
This is such a great dough... easy to work with and smells amazing when it bakes! I used a very sharp cheddar and loved the way it contrasted the sweetness of the apple filling. I would assume using a milder cheddar would result in a subtler taste if so desired.
Martha Stewart Member
Rating: Unrated
11/09/2010
This is such a great dough... easy to work with and smells amazing when it bakes! I used a very sharp cheddar and loved the way it contrasted the sweetness of the apple filling. I would assume using a milder cheddar would result in a subtler taste if so desired.
Rating: Unrated
All Reviews for Cheddar Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cheddar Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
