Cheddar Pie Dough

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This all-butter pie dough gets a savory upgrade with shredded sharp cheddar mixed right in. Flaky, buttery, and endlessly versatile.

Prep Time10

Chill Time30

Total Time40

Course: Bread

Cuisine: American

Servings:

It’s a good idea to keep sliced butter and flour mixture chilling in the freezer for 10-15 minutes before your begin.

In a large bowl, whisk together flour, sugar, and salt.
Add in cold butter. Toss to coat. Use a pastry blender or your fingers to cut butter into flour mixture. Continue until mixture looks like coarse, pebbled sand.
Toss in shredded cheese. Follow with egg yolks and ice water. Toss and press together until mixture looks like a “shaggy mess” or scrambled eggs.
Dump onto a clean work surface (or work inside a large mixing bowl). Gently and quickly knead mixture together to from a cohesive dough.

Knead just until the dough comes together. It should NOT be smooth. Dough should feel rather dry.

Divide dough into two equal parts. Flatten into disks and wrap tightly in plastic wrap. Chill in the refrigerator for a least 30 minutes. Ideally, overnight.

Pie dough makes enough for two pies or 1 double crust pie (meaning pie with bottom and top crust).
Pie dough can be stored in the fridge for 2 days.
For longer storage, keep wrapped pie dough in the freezer for up to two months. Defrost in the fridge overnight and use immediately.

Ingredients:

This recipe was created using Diamond Crystal Kosher Salt. Do not use table salt. Morton Kosher Salt is considered table salt. It is much saltier than Diamond Crystal.
Err on the side of less liquid. Use just enough water for the dough to stick together. If you live in a humid environment, it may mean using less water than stated in the recipe.