I feel like I say this a lot, especially when it comes to cheese: I've been meaning to talk about something for a long time. This time, it's about a certain cheesy pie crust, which can instantly enhance any savory hand pie, turnover, meat pie, galette, or rustic vegetable tart. I've even been tempted to use it in a sweet application. It's just that good.
Following is a recipe for this flakiest of pastry doughs — I think the additional fat from the cheese aids in this. Get the tips on how to ensure the most tender and flaky crust, what not to do when you're making this dough, and what kinds of dishes you can create using this recipe as a base.
The only qualm you'll have over this dough is that you didn't discover it sooner. Sorry about that. More