Flaky Cheddar Cheese Pie Crust
Crisper than a cream cheese crust, this crust is just as flaky and tender. The flavor of Cheddar is further enhanced by cayenne pepper, which stays in the background as a nice bite. This crust is so delicious, I bake the scraps to eat by themselves as snacks. This is the crust for a meatloaf or the Roasted Red Pepper and Poblano Quiche.
Pastry for a 9 1/2- by 1-inch tart or a 9-inch pie
Ingredients:
8 tablespoons unsalted butter, cold
1 1/3 cups bleached all-purpose flour
1/4 + 1/8 teaspoon salt
Optional: 1/8 teaspoon baking powder (if not using, double the salt)
1/4 teaspoon cayenne pepper
3/4 cup, medium packed sharp Cheddar cheese, grated, cold
2 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Directions:
Food Processor Method
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, optional baking powder, and cayenne pepper in a reclosable gallon-size freezer bag and freeze it for at least 30 minutes.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Add the Cheddar cheese and process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate for at least 45 minutes, preferably overnight.
Hand Method
Place a medium mixing bowl in the freezer to chill. Cut the butter into small (about 3/4 inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
Place the flour, salt, optional baking powder, and cayenne pepper in a medium bowl and whisk to combine. Add the Cheddar cheese and rub the mixture between your fingers to blend it into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
Transfer the flour mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate for at least 45 minutes, preferably overnight.
Store refrigerated, up to 2 days; frozen, up to 3 months.
Pointers for Success
This dough needs to be kneaded until stretchy so that it is strong enough to use for wrapping around a freestanding meatloaf and not tear during baking.
Source: The Pie and Pastry Bible by Rose Levy Beranbaum.