Cheddar Cheese Pie Crust

This is one very versatile recipe. Excellent for quiche and savory pies and wonderful with apple pie fillings. You can make a savory filling in a casserole and place a single crust if you like. Great way to use the end of your turkey after Thanksgiving. This is a fantastic little pies that go in the freezer for dinner a latter time. Try it you will like this recipe.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 crust
Calories 2305 kcal
Author Laurie


  • 1/2 tsp salt
  • 3 cup flour
  • 1/2 tsp cayenne pepper
  • 1/2 cup butter
  • 1 1/2 cup sharp cheddar cheese
  • 5 Tbsp ice water
  • 1 1/2 tsp apple cider vinegar
  • *1 tsp fresh herbs for savory fillings- optional


  1. Sift the flour, salt and cayenne pepper in a mixing bowl. Add the the optional herbs. Add butter and grated cheese using a pastry knife, fingertips or food processor to cut in the ingredients until the mixture resembles coarse crumbs. Sprinkle the ice water and vinegar over the mixture 1 to 2 tablespoon at a time. When you can gather the dough into a ball, you have enough water.
  2. Knead dough 3 minutes on a lightly floured surface. Over working the dough will make increase the gluten in the dough and make it tough. Chill dough 30 minutes to 2 hours. Transfer the dough to a lightly floured surface. Roll ball of the dough out on a lightly floured surface to form a circle two inches larger than the pie pan.
  3. To prevent bottom crust from getting soggy refrigerate the dough (in the pie plate) for 15 minutes before adding the filling, this also help the crust keep its form while baking.
  4. If you brush your crust, before baking with milk or cream you will get an even reddish-brown color with a fairly matte finish especially great fro a quiche or meat pie. To prevent dark browning of the edges during baking, cover the pie edge with a 2- to 3-inch wide strip of aluminum foil, and mold lightly around the edge of the pie or use a pie guard. Bake as directed, remove protection 15 minutes before the end of the baking time.

Recipe Notes

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Nutrition Facts
Cheddar Cheese Pie Crust
Amount Per Serving
Calories 2305 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 62g 310%
Polyunsaturated Fat 2g
Monounsaturated Fat 28g
Cholesterol 288mg 96%
Sodium 1629mg 68%
Potassium 647mg 18%
Total Carbohydrates 260g 87%
Dietary Fiber 12g 48%
Sugars 0.1g
Protein 80g 160%
Vitamin A 80%
Vitamin C 1%
Calcium 127%
Iron 71%
* Percent Daily Values are based on a 2000 calorie diet.

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