Cheddar Cheese Pie Crust Food

QUICHE RECIPE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
• While the crust is chilling, preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
• Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Make pastry dough:
• Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and bake pie:
• Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
• Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
• Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

CHEDDAR CHEESE PIE CRUST

Steps:

• 1. Place frozen butter cubes into a food processor. Pulse until butter breaks into smaller pieces, do not mush. Pour cheese, flour and sugar on top of the butter. Process until mixture turns into a coarse, crumb texture. Add ice water 1 Tablespoon at a time while the processor is running until the dough becomes slightly clumpy. Press together dough,if still crumbly add a little more water.
• 2. Place contents on a clean surface and press together into a round disk . Wrap disk in plastic wrap and chill for 45 minutes. Remove and let rest for 15 minutes. Roll out to 1/4- inch thickness. Fit in place in a 9-inch pie plate. Flute edges.
• 3. If using as a baked crust; poke holes all over the bottom about 40 holes with a fork; bake for 15-20 minutes at 350^ until golden brown.

TOMATO-CHEDDAR PIE

Steps:

• Make the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
• Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Make the filling and bake the pie:
• Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
• Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
• Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
• Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
• Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
• Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

CHICKEN POT PIE WITH CHEDDAR CRUST

Steps:

• Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
• Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
• Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
• To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
• To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
• Bake in preheated oven until top is golden; 30 to 35 minutes.

APPLE CHEDDAR PIE

Steps:

• Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
• Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
• Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
• In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don't trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)
• Spoon the filling into the crust.
• Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
• Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

CHEDDAR PEAR PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
• Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
• Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

CHEDDAR CHEESE PIE

Steps:

• Preheat oven to 350.
• Bake pie crust for 10 minutes.
• Mix eggs, cream, cheese & scallions in a large bowl and pour into the prepared pie crust.
• Bake for 10 minutes.
• Sprinkle the toasted nuts on top of the pie and bake for an additional 20 minutes.
• Let cool and enjoy.

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
• Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

OLD SCHOOL CHEESE AND ONION PIE

Steps:

• Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
• Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
• In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
• Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
• In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
• Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
• Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
• Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
• Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
• Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• In food processor, combine flour, sugar, and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 tablespoons ice water, 1 tablespoon at a time, pulsing until dough begins to come together.
• Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-inch.-thick disk, wrap tightly with plastic, and refrigerate 1 hour.
• On lightly floured surface, roll dough to 1/4 inch thick and cut out leaf shapes, then refrigerate 20 minutes. Arrange on top of pie filling just before baking.
• Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 minutes, covering with foil if crust gets too dark.
• In large bowl, combine sugars and nutmeg. Peel, core, and slice apples 1/4 inch thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling. Just before filling, sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top as desired.

CHEDDAR PIE DOUGH

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.

APPLE AND CHEDDAR PIE

Steps:

• Preheat oven to 200°C (400°F). Lightly butter a 23 cm (9 in) pie plate.
• Over a lightly floured working surface, unroll one sheet of pie dough. Sprinkle with 125 mL (1/2 cup) of the Armstrong Triple Cheddar shredded cheese. Roll the dough back up again to enclose the cheese, then use a rolling pin to roll the dough back out to a 30 cm (12 in) circle. Transfer the rolled-out dough to the prepared pie plate and gently ease it into the bottom of the pan, letting the excess dough overhang.
• Repeat these steps to create the top crust. Set aside.
• In a large bowl, combine the sliced apples, brown sugar, cornstarch, spices, and salt. Sprinkle the bottom crust of the pie with the remaining 125 mL (1/2 cup) Armstrong Triple Cheddar shredded cheese. Fill the crust with the apple mixture, gently pressing the apples down to fit them into the plate (they should generously fill up the plate as they will lose volume upon baking).
• Using a pastry brush, brush the edge of the bottom crust with milk. Cover with the top crust, then cut out the excess dough, leaving a 3 cm (1.5 in) border all around. Fold the excess dough under the edge and press to seal together and crimp as desired. Use a sharp knife to cut air vents into the top layer of the pie. Brush with milk all over, then sprinkle with granulated sugar.
• Bake the pie for 30 minutes, then lower the heat to 190°C (375°F) and loosely cover the pie with aluminum foil to prevent excessive browning. Keep baking for 40 minutes more, or until the pie bubbles and the apples are soft.
• Transfer the pie to a wire rack and let cool for at least 30 minutes before slicing.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix with a rubber spatula until the flour is moistened. Add another tablespoon of water only if needed. Divide the dough in half, shape each half into a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
• Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie.
• Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350 degrees F and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• Remove the crust from the refrigerator and place a layer of both kinds of apples (using about half the apples) in concentric circles on top of the pie crust. Mix the sugar, cornstarch, cinnamon, and nutmeg together in a small bowl. Sprinkle half the sugar mixture over the apples. Top with half of the raisins and half of the nuts, if using. Place another layer of apples in the pan and top with the remaining sugar, raisins, and nuts. Drizzle with lemon juice. Remove the smaller disk of dough from the refrigerator and place it on a floured, flat surface. Roll the dough to a circle roughly the size of the top of the pie. Cut the dough into strips about 1/3 inch wide using a knife or a pastry cutter. Weave the strips to form a latticework pattern on top of the pie. Crimp the edges of the crust and the lattice together by pinching the dough. Place the pie pan on a baking sheet. Place in the oven and bake for 40 to 50 minutes, or until the apples are bubbling and the crust is golden brown. Remove from the oven and let cool before cutting. To serve, cut the pie into wedges.

CHEDDAR CHEESE CRUST

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.