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Cheddar Cheese Pastry


2 cups King Arthur whole wheat white flour
1 cup shredded cheddar cheese
1/4 teaspoon salt
5 tablespoons butter
3 tablespoons peanut or corn oil
1/3-1/2 cup cold water


Combine flour, cheese and salt in a medium bowl. Whisk together until ingredients are well combined.

Using a wire whisk or pastry blender, stir oil evenly into the dry mixture. Add enough water so that a dough ball can be formed. Chill before using.

Refrigerate dough for up to 2 days or freeze for up to 3 months.

Use for pies, turnovers, empanadas, tarts, etc.

Enough for 9" pies.