Description
This easy cheddar pie dough features all-butter for an extra flaky crust. Combining flour, cheese, and butter creates an irresistible flavor perfect for any homemade meal.
Ingredients
Scale
- 325 g all-purpose flour
- 12 g granulated sugar
- 1 teaspoon kosher salt, Diamond Crystal preferred
- 227 g salted butter, cut into tablespoons, chilled
- 70 g shredded cheddar, large shreds, chilled
- 2 large egg yolks, chilled
- 5 Tbsp ice cold water*
Instructions
- Keep the sliced butter and flour mixture chilling in the freezer for 10-15 minutes beforehand.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter and toss to coat. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse, pebbled sand.
- Incorporate the shredded cheese, followed by the egg yolks and ice water. Toss and press together until it looks like a 'shaggy mess'.
- Transfer the mixture to a clean work surface or continue in a large mixing bowl. Gently knead to form a cohesive dough.
- Knead just until the dough comes together; it should not be smooth but rather dry.
- Divide the dough into two equal parts, flatten into disks, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes, ideally overnight.
Notes
Chilling the butter and flour mixture is essential for a flaky texture.
Do not over-knead the dough; it should remain a bit dry and coarse.
Allow enough chilling time for the best results.
Nutrition
- Serving Size: 1 disk
- Calories: 450
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg