Blue Cheese Crust Recipe

Blue Cheese Crust

1. 1

   Prepare ingredients and equipment

   Chill a medium mixing bowl and the butter/cream cheese in the refrigerator for at least 15 minutes. Preheat oven to 375°F (190°C) if you plan to blind-bake the crust. Line a baking sheet or tart pan with parchment if necessary.

2. 2

   Combine dry ingredients

   In the chilled mixing bowl, whisk together 1.5 cups all-purpose flour and 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper until evenly distributed.

3. 3

   Cut in fats

   Add the 0.5 cup cold cubed unsalted butter and 0.25 cup cold cubed cream cheese to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter and cream cheese. Work quickly so fats remain cold.

4. 4

   Add blue cheese

   Fold in 0.75 cup crumbled blue cheese, distributing it roughly evenly through the dough so you have both small crumbles and some slightly larger pieces for pockets of flavor.

5. 5

   Add liquid and bring dough together

   Mix 1 teaspoon apple cider vinegar into 3 tablespoons cold water. Sprinkle the liquid over the flour/fat/cheese mixture a tablespoon at a time, gently tossing with a fork after each addition until the dough just starts to come together. Do not overwork; when pinched it should hold but still be slightly shaggy.

6. 6

   Form and chill the dough

   Turn the dough out onto a lightly floured surface and press it together into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 48 hours) to relax gluten and firm the fats.

7. 7

   Roll and shape

   On a lightly floured surface, roll the chilled disk to your desired size/shape (e.g., 12-inch circle for a 9-10 inch tart or pie pan) to about 1/8- to 1/4-inch thickness. Transfer to the pan, easing it into corners without stretching. Trim and crimp edges as desired. If making individual items, divide dough before chilling and roll smaller discs.

8. 8

   Chill again before baking

   For best results, refrigerate the pan with the shaped crust for 15–20 minutes to prevent shrinking during baking. If blind-baking, line the crust with parchment and fill with pie weights or dried beans.

9. 9

   Blind-bake (optional)

   To partially blind-bake for a crisp base: bake at 375°F (190°C) for 15 minutes with weights, then remove weights and parchment and bake an additional 8–12 minutes until golden and set. If using for a fully baked savory tart with a filling, follow the tart recipe's bake times; the blue cheese crust will add flavor and browning.

10. 10

    Egg wash (optional)

    If you want a glossy browned edge, whisk 1 egg with 1 teaspoon milk and brush the rim of the crust before the final 5 minutes of baking.

11. 11

    Cool and use

    Allow the baked crust to cool on a rack for 10–15 minutes before filling. If not baking immediately, keep refrigerated up to 24 hours or frozen up to 1 month (wrap well).