Prep 40 mins
Cook 50 mins
I am so excited by this pie crust! I have a recipe for pear filling for it, but I'm sure it would be equally good with apple. From Better Homes and Gardens October 2001
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons fresh snipped rosemary
- 1⁄2 teaspoon salt
- 2⁄3 cup shortening
- 1⁄2 cup white cheddar cheese, finely shredded
- 7 -8 tablespoons cold water
- In a large mixing bowl, blend flour, rosemary and salt.
- Cut in shortening until pea-sized.
- Stir in cheese.
- Sprinkle in water slowly and mix unil all the dough is moistened.
- Divide dough in half.
- Form each half into a ball.
- Roll out one ball into a circle 13" in diameter on a lightly floured surface.
- Transfer gently to pie pan, being careful not to stretch.
- Roll remaining dough into a 12" round.
- Place on top of filling.
- Trim 1/2 inch beyond the edge of the plate.
- Seal edge as desired.
- With a small, sharp knife cut slits into the top of the pie for the release of steam.
- Cover edge of pie with foil to prevent over browning.
- Bake 25 minutes at 375F, remove foil.
- Bake another 25-35 minutes until top is brown and filling is bubbly.
- Cool on a wire rack.
Very nice pastry. A little heavier than normal pastry and not as flaky, but a good tender crumb and great flavour. I used it to make an apple pie for DH and found the rosemary especially, and to a lesser degree the cheese, added a whole either dimension to the flavour of the pie. I am looking forward to trying this in the Autumn with pears.