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12 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

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Gallery

Cheese Short Crust

                              Credit: 
                              Dana Gallagher

Recipe Summary

Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Ingredients

Ingredient Checklist

2 1/4 cups all-purpose flour

1/2 cup grated manchego or Parmesan cheese

Pinch of sugar

1 teaspoon coarse salt

3/4 cup cold (1 1/2 sticks) unsalted butter

1 egg yolk

1/4 to 1/2 cup ice water

Gallery

Cheese Short Crust

                              Credit: 
                              Dana Gallagher

Recipe Summary

Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Cheese Short Crust

                              Credit: 
                              Dana Gallagher

Cheese Short Crust

                              Credit: 
                              Dana Gallagher

Cheese Short Crust

Recipe Summary

Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Recipe Summary

Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Yield: Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Ingredients

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup grated manchego or Parmesan cheese
  • Pinch of sugar
  • 1 teaspoon coarse salt
  • 3/4 cup cold (1 1/2 sticks) unsalted butter
  • 1 egg yolk
  • 1/4 to 1/2 cup ice water

Directions

Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk; pulse to combine. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap in plastic. Refrigerate until cold, about 30 minutes.

Reviews

Add Rating & Review

12 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

Reviews

Add Rating & Review

12 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

Add Rating & Review

12 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

12 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

12 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1
  • 5 star values:
  • 4
  • 4 star values:
  • 1
  • 3 star values:
  • 3
  • 2 star values:
  • 3
  • 1 star values:
  • 1

All Reviews for Cheese Short Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cheese Short Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest