Pie Crust Recipes

Classic Crisco Pie Crust

Pie Crust - Double Crust Recipe

Basic Flaky Pastry Dough Food Processor Recipe

Oat and Pecan Pie Crust Recipe

Coconut Crust Recipe

Graham Cracker Pie Crust

Lite Graham Cracker Crust Recipe

NILLA Crumb Crust Recipe

Cheddar Pie Crust

Pie Crust - with Coconut Oil Recipe

Pie Crust - Balance Plus Recipe

Peanut Butter Crumb Pie Crust Recipe

Pecan Nut Pie Crust Recipe

All Butter Pie Crust with Almonds Recipe

Cheddar Pie Crust Recipe

Directions

A wonderful way to change to a Pie Crust.

Makes enough pie dough for a 10-inch double crust

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 1/4 cold unsalted butter, cut into small pieces
4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup cold water

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese.

With processor running, add ice water; process just until dough comes together.

Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 15 minutes or up to 2 days. Dough can be frozen up to 3 weeks.

When ready to use cut in half to make top and bottom crust.