Art of the Pie’s Traditional Cheddar Cheese Dough

This dough is scrumptious with Sausage and Apple Pie. After I grate up the sharp cheddar cheese, I turn it onto a cutting board and chop it up more finely with a knife.

Excerpted from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott. Published by The Countryman Press • A division of W.W. Norton & Company. Copyright © 2016 by Kathleen L. McDermott, Photographs Copyright © 2015 by Andrew Scrivani.

On-Demand: Listen to Faith’s conversation with Kate about Kate’s famous Pie Camp and several recipes from her book, including Thanksgiving pie recipes and a savory supper pie.

Cheddar Cheese Dough

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Print Recipe

• CourseDessert, Main course, Main Dish
• CuisineAmerican

Servings

For one double-crust pie or two single-crust pies

Servings For one double-crust pie or two single-crust pies

Cheddar Cheese Dough Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseDessert, Main course, Main Dish CuisineAmerican Servings For one double-crust pie or two single-crust pies Servings For one double-crust pie or two single-crust pies

Ingredients

• 2-1/2 cups (363 grams) all-purpose flour, unbleached
• 1/2 teaspoon (3 grams) salt
• 1/4 pound (115 grams) Kerrygold Dubliner Cheese or other sharp cheddar cheese grated and chopped fine with a knife (about 1 cup grated)
• 8 tablespoons (112 grams) salted or unsalted butter cut into tablespoon-size pieces
• 6 - 8 tablespoons (88 - 118 grams) ice water
• Additional flour for rolling out dough

Servings:

Instructions

1. Combine all ingredients but the ice water in a large bowl. With clean hands or a pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.
2. Sprinkle ice water over the mixture and stir lightly with a fork.
3. Squeeze a handful of dough together. Mix in a bit more water as needed.
4. Divide the dough in half and make two chubby discs about 5 inches (12 centimeters) across. Wrap the discs separately in plastic wrap and chill for an hour.

Rolling Instructions

1. Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on a well-floured board, pastry cloth, parchment paper, or plastic wrap.
2. Sprinkle some flour onto the top of the disc. Thump the disc with your rolling pin several times. Turn it over and thump the other side.
3. Sprinkle more flour onto the top of the dough as needed to keep the pin from sticking, and roll the crust out from the center in all directions.
4. When the dough is 1 to 2 inches (3 to 5 centimeters) larger than your pie pan, brush off the extra flour on both sides.
5. Fold the dough over the top of the pin and lay it in the pie pan carefully.
6. Don’t worry if the crust needs to be patched together. Paint a little water where it needs to be patched and “glue” on the patch piece.
7. Put the filling in the pie and repeat the process with the other disc.