Sharp Cheddar Pie Crust is a fun savory twist on old-school pie crust. Worth keeping using this method in both sweet (Apple Galette) and savory (Guinness Pot Pie) recipes.

Sweet or savory, worth repeating this cheddar pie crust. I followed my tried and true, bestest pie crust recipe and simply cut the amounts in half and added freshly grated sharp cheddar cheese. If making the Guinness pot pie, I use Irish cheddar.

To cook this Sharp Cheddar Pie Crust Gather:

unbleached all-purpose flour
sharp cheddar cheese
unsalted butter
kosher salt
ice cold water

To make the crust. In the bowl of your food processor add the flour, salt, butter and cheddar. With the lid on, pulse until large crumbles form. With the processor running, add in 1 tablespoon of water (no ice!) at a time. Until the dough comes together.

I wouldn’t use bagged cheddar, the bagged stuff is coated in an anti-caking powder that won’t melt the cheddar and well, it’s simply gross.

Pulse until large crumbles form.

Add a tablespoon of water at a time until the dough comes together.

Form the dough into the shape that will fit your baking dish (round for pies or square for pot pie) and wrap in plastic or place into a quart-size re-sealable bag.

After the 30 minutes of the dough being in the fridge, pull it out and roll. Follow the directions to your recipe for further baking temps and times.