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cheddar stout pie crust

rouxcrew avatar
Recipe by
Joy Hall
@rouxcrew
Hempstead, TX

This crust makes any savory pie totally rock! First time I made it was for a classic stout stew. It gives chicken pot pie an unexpected pop, and really steps up a green tomato pie or quiche.

yield 6 - 8
prep time 15 Min
method Bake

Ingredients For cheddar stout pie crust

  • 1 3/4 c
    all purpose flour, plus more for dusting
  • 3/4 tsp
    fine salt
  • 1 stick
    cold unsalted butter, cut into small pieces
  • 3/4 c
    grated cheddar, about 3 oz.
  • 6 to 7 Tbsp
    stout beer
  • 1 lg
    egg, lightly beaten

How To Make cheddar stout pie crust

  • 1
    Pulse flour and salt to combine.
  • 2
    Add butter and cheese. Pulse just till mixture looks like coarse meal with pea sized bits of butter.
  • 3
    Drizzle in 6 tablespoons of beer and pulse to combine. Check to see if the dough will hold its shape, if not add up to 1 tablespoon of beer.
  • 4
    Pat dough into a disk, wrap in plastic and chill for at least an hour or overnight.
  • 5
    Suggestion: roll dough out between two lightly floured sheets of parchment paper. Start by lightly tapping the dough to expand it, before actually rolling. It will help keep the edges from splitting and cracking as well as help it to stay the same thickness.
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