Mommy’s Cheddar Pie Crust

I was testing pie crust recipes one day when my mother called and asked what’s up. I told her I was up to my elbows making pie crust and she immediately offered a suggestion.

“Add Cheddar!” she said. “It will make it good,”

I can’t say no to my mother and of course she was right. Not only does it work beautifully with apple pie, but it gives the crusts a distinct flakiness and nutty flavor that turns an apple pie from good to outstanding!

This crust would also work well in a meat pie.

Here’s How You Do It
Difficulty Level: Easy
Prep: About 10 Minutes + 2 hours to cool in the fridge

Ingredients

3 Cups All Purpose Flour + More to keep the dough from sticking to your counter top

½ Teaspoon of Salt

½ Teaspoon of Sugar

½ Cup Cold Vegetable Shortening such as Crisco
Just pop it in the fridge for an hour.

¾ Cup Cold Butter, cut into cubes

½ Cup Grated Cheddar Cheese

About ½ Cup Ice Water

Equipment

1 Mixing Bowl

Measuring Cups and Spoons

1 Box grater

Plastic Wrap

1 Rolling Pin
No rolling pin? No problem! Any clean cylindrical object like a wine bottle will do the job.

1 Fork

Put all the ingredients in a bowl and rub them together with your fingers until the flour has absorbed most of the butter and shortening and resembles coarse crumbs.

Add the ice water a little at a time until you can gather the dough into a ball.

Divide the dough into 2 balls and wrap each in plastic wrap.

Press each ball into a thick disc and wrap in a little more plastic wrap.

Chill in the fridge for about 2 hours.

Preheat the oven to 400 0F.

Sprinkle a clean countertop with flour and roll the crust into a sheet about a ¼ inch thick. Don’t worry if the crust breaks into pieces. Just put whatever has held together into your pie dish and press the pieces into the holes with your fingers. Trust me: No one will know the difference.

Press the edges of your bottom pie crust into the top edge of the pan and score the bottom of the crust all over with a fork.

Add your filling and roll out the top crust. Drape the top crust over your filling, pressing any loose pieces of crust into the holes. Score the top crust all over with a fork and press the edges of it into the edges of the bottom crust using your fingers or a fork.

Lower the heat to 375 0F and bake for 1 hour or until the crust is golden around the edges.

Let the pie cool for at least 15 minutes and enjoy!

-Samantha R. Gold


Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

Trolls will be unceremoniously deleted and dismissed.










No comments:

Post a Comment