Cheddar Pie Dough (Martha Stewart) 16-Nov-2014

Categories: baked-goods Tags: pie-crust pies dough

From Martha Stewart’s site. This pie dough is used in the Apple Crostata recipe


  • 2 1/2 cups all-purpose flour
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • 1 cup shredded sharp white cheddar cheese


  1. Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.

  2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight.

Dough can be frozen for up to 1 month. Thaw before using.