Cheddar Pastry Crust

Blind Baked Crust
Lined with foil and filled with beans
Unbaked crust
The finished quiche.


The recipe for the quiche is in the archives HERE, but I want to talk about this wonderful crust.

The recipe is a Lee Bailey dish from a million years ago that originally held some sort of pepper pie. Oh, this crust is good-really good. I don't consider it at all difficult, but I acknowledge I'm better with pastry than most people. I can't stress enough how much easier it is using a flexible cutting board that you can simply turn over and peel away over the pie dish. No extra flour, no sticking-I don't know how people make pastry without one.

The recipe I'm providing is for a blind baked shell that can take about another half hour of baking with a filling such as quiche. It cut well and didn't become the least bit soggy, even with heavy cream, carmelised onions and eggs. I suspect once you try baking it and discover how versatile it is, you won't have too much difficulty finding other reasons to whip up a cheddar crust.

Recipe makes 1 10 inch crust

You Will Need:

1 cup all purpose flour
Pinch of salt
4 tablespoons frozen, unsalted butter cut into small cubes
2 tablespoons frozen shortening cut into small pieces
1 cup coarsely grated cheddar cheese
2 tablespoons ice water

In a medium bowl, mix the flour and salt together. Cut in the butter and shortening until it is a coarse meal. Stir in the water, mix well and roll into a ball. Flatten to a 6 inch disk and wrap tightly in plastic wrap. Chill at least 30 minutes (I did an hour).

Preheat oven to 400 degrees F.

Roll out dough into a 12 inch circle. Fit in pie plate, trip and crimp the edge with a fork (I find a child's fork works great for this as the tines are closer together and more delicate)Prick the pastry all over with a fork and cover with plastic wrap. Chill for 15 minutes while the oven heats.

Line the pastry on top with foil and fill with dried beans or pie weights. Bake 15 minutes or until set and remove beans and foil carefully. Bake another ten minutes or until lightly browned. Cool completely before filling.