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Chedda Is Betta’ Herbed Pie Crust



  • 2 1/2 cups All-Purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary chopped
  • 1/2 cup unsalted butter, extra cold
  • 1/4 cup crisco, ice cold
  • 1/2 cup shredded cheddar cheese (optional)
  • 2 tablespoons ice water, as needed

Let's get Cooking...

  1. In a food processor, pulse flour, salt, pepper, and cheddar cheese until mixed.
  2. Pulse in butter and crisco until just incorporated, careful not to overmix which will result in a tough crust. The mixture should resemble that of small pebbles, adding water so the dough sticks together when you press it in your hands. Pour mixture out onto a cutting board, divide in half and wrap tightly in plastic. Place both shells in the refrigerator for 1 hour or overnight until chilled.
  3. Assembly:
  4. Preheat Oven to 350 degrees.
  5. Roll each pie crust on a floured surface to about a 1/4' thick. Press one crust into the bottom of a pie pan and up the sides and fill with steak filling.
  6. Top with remaining crust, trimming excess crust, leaving 1/2' overhang to crimp edges together either with your fingers or a fork.
  7. Brush pie top with egg wash and slice slits for steam to escape and bake for 25-30 minutes until golden brown.
  8. *Note - Save the scraps! These make great little snacks if you roll em, cut em and season them, baking until golden!