Sunday, November 17, 2013

Herb and Cheese Pie Crust Recipe

With the holidays approaching I thought I'd share an incredible recipe I've come up with for making Herb and Cheese pie crust - a crust that's just perfect for quiche, meat pies, savoury tarts, and this amazing Spinach and Mushroom Quiche being featured soon at the website Sweatpants and Coffee!

Look how flaky and amazing this crust is!

If you haven't paid me a visit there, you really must!

In the meantime, the following recipe is going to change your pastry making life! It includes the addition of my trademark Lemon Herb Salt  -and if you haven't made that yet I may just have to cast a spell on you because it truly is




I make up big batches of it over the holidays to give away as gifts and it will honestly enhance all of your savoury recipes including this one for Herb and Cheese pie crust!

Visit the printable recipe here: Herb and Cheese Pie Crust

Pie Crust Recipe

Prep Time: 80 Minutes 
Bake Time: 35-40 minutes
Yield: Makes 6 single pie crusts


  • 5 1/12 cups all-purpose flour
  • 1 1/4 teaspoon lemon herb salt. Recipe for Lemon Herb Salt HERE
  • 1 lb cold lard, or cold unsalted butter, cut into small pieces
  • 1/4 cup fresh grated Parmesan cheese or extra sharp cheddar
  • 1 tablespoon white vinegar
  • 1 extra large egg
  • 1 cup ice cold water
  1. Combine the flour and salt in a large bowl.
  2. Sprinkle in the cheese and mix well with the flour and salt.
  3. Cut in the lard or butter using a pastry cutter, a Kitchen aide or your fingers (I like to use my hands to make pastry) until the mixture resembles coarse meal.
  4. Whisk the vinegar and egg in a liquid measuring cup and add enough ice water to make 1 cup. Mix the liquid into the crumbled flour, cheese, and butter mixture with a fork, Kitchen aide or your hands a little at a time until well combined and the dough is easy to work with. I always use the full amount of liquid.
  5. Transfer to a clean work surface, and gently press to bring the dough together.
  6. Divide the dough into 6 equal parts.
  7. Shape each into a ball, flatten into a small round disc and wrap in plastic.
  8. Chill for at least 1 hour before rolling out or place the wrapped discs in a freezer bag and freeze.
  9. When ready to use, roll out disc on a lightly floured surface to 1/8" thickness, place in a pie plate or cut to for tart shells and bake as per your recipe instructions. 
This recipe will keep in the freezer for up to 6 months. If frozen, thaw completely overnight in the refrigerator and then roll out as instructed above.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

No comments:

Post a Comment