Blue Cheese Crust Recipe
Make Blue Cheese Crust Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blue Cheese Crust Base
Finishing & Optional
Method
Blue Cheese Crust Base
- 1
Prepare dry ingredients
In a large bowl, whisk together 1.5 cups all-purpose flour and 0.5 tsp fine sea salt. Add 1/4 tsp freshly ground black pepper and mix to distribute.
- 2
Cut in fats
Add 1/2 cup cold unsalted butter (cubed) and 1/4 cup cold cubed cream cheese to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter and cream cheese remaining. Work quickly so the fats stay cold.
- 3
Incorporate blue cheese
Fold 1/2 cup crumbled blue cheese into the flour-and-fat mixture so the blue cheese is evenly distributed. The blue cheese will add moisture and pockets of flavor.
- 4
Bring dough together
Combine 2 tbs cold water and 1/2 tsp apple cider vinegar in a small cup. Gradually drizzle this over the dry mixture while gently stirring with a fork. Stop as soon as the dough begins to clump together when pressed between your fingers; you may need slightly less or slightly more water depending on humidity. The dough should hold together but not be sticky.
- 5
Form and chill
Turn the dough out onto a lightly floured surface and press it together into a flat disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and relaxes the gluten for a tender, flaky crust.
Finishing & Optional
- 6
Roll out or press
After chilling, unwrap the dough and place it between two sheets of lightly floured parchment or plastic wrap. Roll the dough to the required size and thickness for your application (for a standard 9" tart pan or 9–10" pie, roll to about 12" diameter and roughly 1/8"–1/4" thick). For a pan with edges, gently press the dough into the pan, trimming excess and crimping edges as desired.
- 7
Optional dock and blind-bake
If using the crust for a fully baked tart or quiche: preheat oven to 375°F (190°C). Prick the bottom of the crust lightly with a fork (docking) if not blind-baking. For blind-baking: line crust with parchment and fill with pie weights or dried beans. Bake 15–18 minutes until edges begin to set, remove weights and parchment, then bake 6–8 minutes more until golden and cooked through. If filling and baking further, slightly underbake by 3–4 minutes so the crust finishes with the filling.
- 8
Egg wash and color (optional)
For a glossy finish, brush the crust with 1 lightly beaten egg mixed with a pinch of turmeric or smoked paprika for color (optional). Return to oven for 4–6 minutes until wash is set and lightly golden.
- 9
Add extra blue cheese
After baking (or immediately before serving if using an unbaked savory tart that will be filled hot), sprinkle 1/4 cup extra crumbled blue cheese over the warm crust so it softens and melts lightly, intensifying the flavor.
- 10
Serve or store
Cool the finished crust on a rack for 10–15 minutes before removing from the pan. Use immediately for savory tarts, quiches, or pies. Store cooled baked crusts airtight for up to 2 days at room temperature or refrigerate up to 4 days. Unbaked dough can be refrigerated up to 48 hours or frozen up to 2 months (thaw in refrigerator before using).
