CHEDDAR CHEESE PIE CRUST | Tender, Flaky, Cheesy!!!
#weekendatthecottage #piecrustrecipe #pierecipes #homemadepies
A CHEDDAR CHEESE PIE CRUST that’s perfect for apple pies and savoury recipes too!
Head HERE for the full recipe:
My mom gets credit for this idea; she’s the one who first attempted it way back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this crust has stuck with me all these years. It was a pleasure working through the concept and making a number of pies along the way to get it just right.
We’re thinking you’ll have no problem making this straightforward pie dough recipe, and even first-time pie makers will find the process a breeze. Nice thing about the flaky, buttery crust is that you’ll be able to use it to make MOM’S APPLE PIE or any other pie that might taste better with a hit of cheese.
Need pie ideas? Just enter PIE in the search window at the top of this page to get the full list.
Okay, enough with the preamble! Let’s make a CHEDDAR CHEESE PIE CRUST:
STARTING POINT
This photo of the ingredients needed to make this crust mirrors our ALL-BUTTER PIE CRUST, the one noticeable difference being the cheddar cheese. Remember when you go to make the dough that the butter needs to be cold when you begin. This will help keep the crust light and flaky.
COLD LIQUID
I always start with the wet ingredients when I make this pie dough. Don’t miss the key step of adding ice cubes after you've stirred together the water, egg and vinegar. That cold liquid really chills the butter and flour mixture when you bring the dough together.
CHEESE
Although I truly believe other cheeses may work in this recipe, I’ve only made it using cheddar. Getting this crust to work perfectly with MOM’S APPLE PIE was my goal, and now with this accomplished, let the experimentation begin. I’ll keep you posted on my upcoming best cheesy practices.
WRAP AND CHILL
It’s important to chill your pie dough for at least eight hours after making it. This gives the gluten a chance to relax before you roll out the dough to create your shell and crust. Once you’re ready to roll, try not to overwork it - this keeps those pockets of butter intact until they melt quickly in the hot oven, leaving you with a beautifully tender, flaky crust. That’s your goal.
CHEDDAR CHEESE PIE CRUST is this season’s hottest pie trend. Make it, bake it and enjoy!
For more great recipes and entertaining ideas, please visit:
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!!!
How to make a chip shop style Cheese and Onion Pie | A British Classic!
I'm going to show you how to make Individual chip shop-style cheese and onion pies that are lovely and cheesy and melty in the middle. Perfect for a meat-free dinner.
Free Printable recipe is available on our site:
Oven Temp: 200c/400f
Ingredients:
• 2 x 320g packs ready-rolled shortcrust pastry
• 1 medium potato, peeled and cut into 1cm cubes
• 2 tbsp unsalted butter
• 1 large onion, peeled and finely sliced
• 2 tbsp plain flour
• 125ml whole milk
• 50ml double cream
• 150g mature cheddar cheese, grated
• ¼ tsp mustard powder
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg, lightly whisked
Instructions:
1. Preheat the oven to 200C/400F
2. Unroll one of the rolls of pastry and slice into four squares.
3. Line 4 individual pie dishes (measuring approx. 11cm diameter x 3.5cm deep) with the pastry squares, so the pastry covers the base and sides and overhangs slightly.
4. Use a fork to prick several holes in the base section of the pastry.
5. Cover each pie case with baking parchment and fill with baking beans, then place on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
6. Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.
7. While the pastry bases are cooking, make the filling.
8. Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 12 minutes – until the potato is very tender and starting to break apart. Drain and put to one side.
9. Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion starts to soften.
10. Sprinkle on the flour and stir to coat the onions. Cook for a further minute.
11. Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.
12. Add in the cream, cheese, mustard powder, salt, pepper and cooked potatoes.
13. Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable.
14. Divide the filling between the four pie cases. Brush a little of the egg wash onto the edges of the pastry.
15. Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.
16. Cut off any excess pastry, then crimp the edges of the pastry together using a fork.
17. Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
18. Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
#CookingShow #Fakeaway #Recipe
POTATO CHEESE PIE - Mozzarella Cheddar
Hello everyone, today's recipe is potato cheese pie using mozzarella in the filling and cheddar on top. Very delicious! The ingredients list couldn't include more language because the description box has limited space. Thanks!
#Potato #Cheese #Pie
Please click subscribe for more videos every week I appreciate everyone for subscribing, leaves comments, likes, and share. Click the bell icon to get a notification for new videos, if you haven’t done so already.
Potato Cheese Pie
250g (2 cups) of all-purpose flour
1 tsp of instant dry yeast
1 tbsp of sugar
1 large egg, beaten.
3 tbsp of butter, melted.
125ml (1/2 cup) of warm milk
1 tsp of salt
The fillings:
2 large potatoes, boiled, peeled, roughly mashed.
1 stalk of spring onion or leek, chopped.
1/2 cup of shredded mozzarella or other cheese(s).
Seasonings (salt, pepper, chili flakes, garlic, etc) to taste.
1 tsp of olive oil, spread on the dough.
1/2 cup of shredded cheese (I used Cheddar) for topping.
Indonesian
Pie Keju Kentang
250 g (2 cangkir) tepung serbaguna
1 sdt ragi kering instan
1 sdm gula
1 telur besar, kocok.
3 sdm mentega, leleh.
125ml (1/2 cangkir) susu hangat
1 sdt garam
Isi:
2 kentang besar, rebus, kupas, tumbuk kasar.
1 tangkai daun bawang atau daun bawang, dicincang.
1/2 cangkir mozzarella parut atau keju lainnya.
Bumbu (garam, merica, serpih cabai, bawang putih, dll) secukupnya.
1 sdt minyak zaitun, oleskan di atas adonan.
1/2 cangkir keju parut (saya menggunakan Cheddar) untuk topping.
German
Kartoffel-Käse-Torte
250 g (2 Tassen) Allzweckmehl
1 TL Trockenhefe
1 EL Zucker
1 großes Ei, geschlagen.
3 EL Butter, geschmolzen.
125 ml (1/2 Tasse) warme Milch
1 TL Salz
Die Füllungen:
2 große Kartoffeln, gekocht, geschält, grob püriert.
1 Stiel Frühlingszwiebel oder Lauch, gehackt.
1/2 Tasse zerkleinerter Mozzarella oder anderer Käse.
Gewürze (Salz, Pfeffer, Chiliflocken, Knoblauch usw.) nach Belieben.
1 TL Olivenöl auf dem Teig verteilen.
1/2 Tasse geriebener Käse (ich habe Cheddar verwendet) zum Garnieren.
Greek
Πατάτα τυρί πίτα
250 γραμμάρια (2 φλιτζάνια) αλεύρου για όλες τις χρήσεις
1 κουταλιά της σούπας στιγμιαία ξηρή μαγιά
1 κουταλιά της σούπας ζάχαρη
1 μεγάλο αυγό, ξυλοκοπήθηκε.
3 κουταλιές βούτυρο, λιωμένο.
125 ml (1/2 φλιτζάνι) ζεστό γάλα
1 κουταλάκι αλάτι
Τα γεμιστικά:
2 μεγάλες πατάτες, βραστές, αποφλοιωμένες, χοντροκομμένες.
1 μίσχο κρεμμυδιού ή πράσα, ψιλοκομμένο.
1/2 φλιτζάνι τεμαχισμένα μοτσαρέλα ή άλλα τυριά.
Αρτύματα (αλάτι, πιπέρι, νιφάδες τσίλι, σκόρδο κλπ.) Για γεύση.
1 κουταλιά της σούπας ελαιόλαδο, απλώνεται στη ζύμη.
1/2 φλιτζάνι τεμαχισμένο τυρί (χρησιμοποίησα Cheddar) για την επικάλυψη.
Arabic
فطيرة جبنة البطاطس
250 جرام (2 كوب) من الدقيق متعدد الأغراض
1 ملعقة صغيرة من الخميرة الجافة الفورية
1 ملعقة كبيرة من السكر
1 بيضة كبيرة ، للضرب.
3 ملاعق كبيرة من الزبدة المذابة.
125 مل (1/2 كوب) من الحليب الدافئ
1 ملعقة صغيرة من الملح
الحشوات:
2 بطاطس كبيرة ، مسلوقة ، مقشرة ، مهروسة تقريبًا.
1 ساق من البصل الأخضر أو الكراث المفروم.
نصف كوب من الموزاريلا المقطعة أو غيرها من الجبن.
التوابل (الملح ، الفلفل ، رقائق الفلفل الحار ، الثوم ، إلخ) حسب الرغبة.
1 ملعقة صغيرة من زيت الزيتون ، تنتشر على العجينة.
1/2 كوب من الجبن المبشور (كنت شيدر) لتتصد
Russian
Картофельный пирог с сыром
250 г (2 чашки) муки общего назначения
1 чайная ложка сухих дрожжей быстрого приготовления
1 столовая ложка сахара
1 большое яйцо, взбитое.
3 столовые ложки сливочного масла, растопленного.
125 мл (1/2 чашки) теплого молока
1 чайная ложка соли
Начинки:
2 больших картофеля, вареные, очищенные, примерно пюре.
1 стебель зеленого лука или лука-порея, нарезанный.
1/2 чашки измельченной моцареллы или другого сыра.
Приправы (соль, перец, хлопья чили, чеснок и т. Д.) По вкусу.
1 чайная ложка оливкового масла, намазать на тесто.
1/2 стакана тертого сыра (я использовал чеддер) для начинки.
Portuguese
Torta de queijo de batata
250g (2 xícaras) de farinha de trigo
1 colher de chá de fermento seco instantâneo
1 colher de sopa de açúcar
1 ovo grande, batido.
3 colheres de sopa de manteiga derretida.
125 ml (1/2 xícara) de leite morno
1 colher de chá de sal
Os recheios:
2 batatas grandes, cozidas, descascadas, amassadas.
1 talo de cebolinha ou alho-poró picado.
1/2 xícara de mussarela ralada ou outro (s) queijo (s).
Temperos (sal, pimenta, flocos de pimenta, alho, etc) a gosto.
1 colher de chá de azeite, espalhe sobre a massa.
1/2 xícara de queijo ralado (usei Cheddar) para cobertura
Pinterest :
Facebook:
Facebook Page:
Music: Arms of Heaven - Aakash Gandhi - YouTube Audio Library
Baking Recipe:
Popular Videos:
Southern Cheddar Apple Pie Recipe || KIN EATS
Hungry for more? Get everything you need for this recipe at
Savor tasty KIN EATS videos & recipes here: Find the full Cheddar Apple Pies recipe by clicking on Show more below.
This warm, cozy, comforting recipe is a whimsical take on all American apple pie. Why not skip some steps and bake it right IN the apple!? Plus, this one has some yummy southern flare with the addition of sharp cheddar cheese. It's one part baked apple...one part apple pie...all parts delicious! Give it a try and tell us what you think.
------------------------------
Individual Apple Pies Baked in an Apple Cup
Serves 4
6 Granny Smith apples
¼ c sugar
¼ c brown sugar
1 tbsp AP flour
1 tsp ground cinnamon
Pinch of salt
Pinch of black pepper
Zest of 1 lemon
1 pie crust
½ cup cheddar cheese, shredded
1 egg, beaten with a touch of water for egg wash
½ cup sweet white wine
Preparation:
Preheat the oven to 375 degrees.
Peel, core and slice 2 of the apples into very thin pieces and set aside in a bowl. With the remaining 4 apples, slice off the tops, flip over and slice the bottoms off just to make the apples stand up, but not cutting all the way into the core. Using a pairing knife and a spoon, hollow out the apples, leaving an inch on the bottom as the base. Remove the core from the inside flesh, slice it into thin pieces and add to the bowl with the other sliced apples. Don't worry if the pieces are misshaped, as they will cook down in the oven.
To the bowl of sliced apples, add the sugars, flour, salt, black pepper and lemon zest. Mix well and fill the hollowed apples with this mixture. Top each apple with some cheese.
Roll out the pie crust and cut 4 even pieces to top the apples, creating whatever pattern on top of the apple you would like. Make a few incisions on top of the crust to form a vent. Brush each pie with the egg wash.
Place the apples in a baking dish and pour just enough wine in to cover the bottom of the dish. Cover the dish with foil, making sure to not touch the tops of the apples and bake for 25 minutes. Remove the foil and continue baking for another 15 minutes or until the crust is golden brown and the apples are soft.
-----------------------------------
SUBSCRIBE on YouTube (Never miss a video!)