Blue Cheese Crust Recipe

Prep and chill

Place the cold butter and cream cheese in the refrigerator until just before using. Measure and crumble the blue cheese; return to refrigerator. Line a baking sheet or plate with parchment and place a small bowl of ice water nearby.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour and kosher salt until evenly mixed.

Cut in fats

Remove the butter and cream cheese from the fridge. Cut the cold butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter and cream cheese into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 6–8 turns with a cutter). Small flecks of butter and cream cheese will create a flaky crust.

Add blue cheese

Fold the crumbled blue cheese into the flour-butter mixture so it is evenly distributed. Leave some small chunks for pockets of flavor in the finished crust.

Add liquid

In a small bowl, combine the cold water and apple cider vinegar. Sprinkle about half of the liquid over the flour mixture and gently fold with a rubber spatula until the dough begins to come together. Add more water, a tablespoon at a time, only until the dough holds together when pressed. Do not overwork; the dough should be shaggy but cohesive. Season with freshly ground black pepper and adjust salt only if needed (blue cheese is already salty).

Form and chill dough

Turn the dough out onto a lightly floured surface and press it together into a rough disk about 1-inch thick. Wrap the disk tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 2 days. Chilling relaxes gluten and firms the fats for a flakier crust.

Roll out

When ready to use, remove the dough from the refrigerator and let it sit 5–10 minutes to take the chill off (but keep it cold). Lightly flour your work surface and rolling pin. Roll the dough from the center outward into an even circle or shape about 1/8- to 1/4-inch thick, large enough for your tart pan, pie plate, or pizza stone, rotating the dough a quarter turn every few rolls to prevent sticking. If the dough cracks, press it gently to mend; avoid overworking.

Fit into pan and chill again

Transfer the rolled dough to your prepared pan (tart pan, pie dish, or pizza pan). Ease it into the corners without stretching. Trim any excess, leaving a 1/2-inch overhang if you plan to crimp the edge. For best results, chill the fitted crust in the refrigerator for 15–20 minutes before baking; this helps reduce shrinkage.

Blind-bake or use as baked crust

For a fully baked crust (for savory tarts or as a base): Preheat oven to 375°F (190°C). If blind-baking, line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then brush with egg wash (optional) and return to the oven for 8–12 minutes more until golden and cooked through. For a partially baked crust (to finish baking with a wet filling), bake with weights for 12–15 minutes, remove weights, then cool slightly before adding filling and finishing in the oven as recipe requires.

Egg wash (optional)

If you want a shiny, lightly browned finish, beat the egg with 1 tablespoon milk and brush over the crust after removing the weights and before the final bake. Be careful not to overbrush where blue cheese is exposed as it may brown quickly.

Storage and notes

The dough can be wrapped tightly and refrigerated up to 2 days or frozen up to 1 month. Thaw overnight in the refrigerator before using. This crust pairs well with caramelized onions, pears, walnuts, roasted mushrooms, or as a base for savory tarts and quiches. Because blue cheese is salty, taste fillings before adding extra salt.