Cheese Pie Crust

Imagine slicing into a golden quiche and finding that the crust itself carries a subtle, savory punch of aged cheese. This cheese pie crust delivers exactly that: buttery, flaky layers with a hint of sharp, nutty flavor that elevates every bite.

The secret is grating hard cheese directly into the flour before adding butter. As the crust bakes, the cheese melts into the layers, creating pockets of rich, savory flavor that complement everything from caramelized onions to roasted vegetables. My favorite version uses Santori Merlot cheese for its wine-soaked depth, but Parmesan or sharp cheddar work beautifully too.

Tips & Variations

Choose your cheese wisely: Hard, aged cheeses work best. Parmesan adds nuttiness, sharp cheddar brings tang, and Santori Merlot (a wine-soaked Italian cheese) adds complexity. Avoid soft cheeses, which will make the dough sticky.

Grate it fine: Use the small holes on a box grater or a microplane. Finely grated cheese distributes more evenly and melts into seamless layers.

Keep everything cold: Just like our

Flavor pairings:

• Parmesan crust: Pairs with tomato tarts, zucchini galettes, asparagus quiche
• Cheddar crust: Perfect for broccoli quiche, pot pies, apple-cheddar hand pies
• Gruyere crust: Ideal for French onion tart, mushroom galettes

Serving Suggestions

This crust shines in savory applications:

• Quiches (spinach, mushroom, bacon and leek)
• Vegetable tarts and galettes
• Savory pot pies
• Handheld pastries and turnovers
• Tomato tarts with fresh herbs

Try it as the base for a simple tomato tart: layer sliced heirloom tomatoes over Dijon mustard, top with fresh herbs, and bake until golden.

Storage & Make-Ahead

Refrigerator: Wrapped dough discs keep for up to 3 days. The cheese may cause the dough to firm up more than plain pie dough, so let it sit at room temperature for 15-20 minutes before rolling.

Freezer: Freeze wrapped discs for up to 3 months. Thaw overnight in the refrigerator before using.

Pre-shaped shells: Roll the dough, fit into pie pans, and freeze. Wrap tightly once frozen solid. Bake from frozen, adding 5-10 minutes to the baking time.