Cheddar Double Pie Crust Recipes

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CLASSIC LARD TWO-CRUST PIE PASTRY



Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Steps:

  • Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

CHEDDAR DOUBLE-PIE CRUST



Cheddar Double-Pie Crust image

This is the ideal pie crust for Cheddar-Crusted Apple Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Yield Makes two 9-inch crusts

Number Of Ingredients 6

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 tablespoon sugar
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups shredded sharp cheddar (6 ounces)
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.
  • Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Nutrition Facts : Calories 307 g, Fat 20 g, Protein 8 g

CHEDDAR CRUST APPLE PIE



Cheddar Crust Apple Pie image

Provided by Food Network

Yield 8 Servings

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/4 cup cake flour
1/4 teaspoon salt
1 stick unsalted butter, frozen solid, slightly thawed
2 tablespoons lard or vegetable shortening, frozen solid, slightly thawed
1 cup grated extra-sharp Cheddar cheese
2 teaspoons white vinegar mixed with 1/3 cup very cold water
6 to 7 large Delicious apples (3 pounds), peeled, cored and sliced thinly into 1/16-inch thick slices
2 tablespoons freshly-squeezed lemon juice
1 cup sugar, plus additional for sprinkling
1/3 cup unbleached all-purpose flour
3/4 teaspoon cinnamon
3/8 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg beaten with 1 tablespoon cold water, for glaze

Steps:

  • Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
  • Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
  • Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust.
  • Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature.

PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts :

CHEDDAR PIE DOUGH



Cheddar Pie Dough image

The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Yield Makes two disks (enough for two 11-inch crostatas)

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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 up to 1 month; thaw before using.

CHEDDAR CHEESE CRUST



Cheddar Cheese Crust image

Make and share this Cheddar Cheese Crust recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 10m

Yield 2 crusts

Number Of Ingredients 6

2 cups flour
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 cup solid shortening
4 -5 teaspoons ice water
1/2 teaspoon cayenne, if using for a chilli pie,but not apple (optional)

Steps:

  • In a large bowl mix together the flour, cheddar and salt.
  • Cut in shortening until pea size.
  • Stir in ice water 1 T.
  • at a time until the dough just holds together.
  • Roll out on a floured board to desired thickness.

ALL-BUTTER DOUBLE PIE CRUST



All-Butter Double Pie Crust image

A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 9h

Yield 8 servings

Number Of Ingredients 7

1/2 pound cold unsalted butter (2 sticks), plus additional for buttering dish, preferably 82% fat European butter
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup apple cider vinegar
1 cup cold water
1 cup ice cubes

Steps:

  • Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
  • Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
  • Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.

MOM'S TWO-CRUST POTATO PIE



Mom's Two-Crust Potato Pie image

I grew up in a Catholic family, when Catholics could not eat meat on Fridays. Fish and a side dish were Friday meals. One particularly favorite side-dish was this recipe. Hearty, filling and delicious! Cubed ham and finely chopped onions can be added to the potato and cheese mixture if you want more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!

Provided by Sandra G

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 6

Number Of Ingredients 8

6 potatoes, peeled and cut into chunks
¼ cup butter
¼ cup milk, or as needed
salt and ground black pepper to taste
½ cup shredded American cheese
pastry for a 9 inch double crust pie
2 teaspoons butter, melted
2 teaspoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
  • Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

Nutrition Facts : Calories 587.5 calories, Carbohydrate 65.2 g, Cholesterol 33.6 mg, Fat 32.3 g, Fiber 6.9 g, Protein 10.5 g, SaturatedFat 12.7 g, Sodium 532.9 mg, Sugar 2.3 g

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