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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 crusts 215g Recipe makes 2 crusts) |
||
| Calories 1021 | ||
| Calories from Fat 556 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.8g | 95% | |
| Saturated Fat 19.0g | 94% | |
| Monounsaturated Fat 24.6g | ||
| Polyunsaturated Fat 14.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 759mg | 31% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 95.8g | 31% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 0.5g | ||
| Protein 19.9g | 39% | |
Cheddar Cheese Crust
By: DiB's
Jan 23, 2002
This is a great crust for a chilli pie to an apple pie-the sky's the limit!
2 crusts
Ingredients
- 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)
Directions
1
In a large bowl mix together the flour, cheddar and salt.2
Cut in shortening until pea size.3
Stir in ice water 1 T.4
at a time until the dough just holds together.5
Roll out on a floured board to desired thickness.
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- Course > Desserts > Pies & Tarts > Pies
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Joy1996
On Feb 18, 2006
This is a great recipe, and very easy to put together. I used about 2/3c. shredded sharp cheddar, because I wanted alot of cheese flavor to my crust. I made it in my food processor, which made it twice as easy. I combined the flour, cheese and salt and pulsed it just until blended, then I pulsed in the shortening until crumbly. I added about 5-6 T. water (I needed more because I added more cheese than the recipe called for), and I especially liked the fact that there is no chilling time with this recipe - just roll it out and fit it to the pan. It baked up very flaky and tender - I'll be making this again for sure. This time 'round I used this in a quiche recipe.
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