Kerrsdale and The Dutchman Cheese Pie
Cheese pie and a salad make a lovely spring supper. Another great option is to arrange slices of pie on a charcuterie platter with some olives, sour cherries, cheeses, sausage, crackers—you name it.
Ingredients
- PASTRY:
- 1 cup all-purpose flour
- ⅓ cup Hinterland Hard Red Spring Wheat Whole Grain Flour
- ½ cup cold unsalted butter
- 1 to 2 tbsp cold water
- FILLING:
- 3 large Little Red Hen or other local eggs
- 1 cup 35% cream or crème fraiche
- 2 cups grated Klondike Valley Creamery Kerrsdale cheese
- ½ cup finely diced Klondike Valley Creamery Dutchman cheese
- 1 tsp finely ground black pepper
- 1 tsp kosher salt
Instructions
- Preheat oven to 425F.
- Whisk flours together. Cut butter into flour until the mixture resembles coarse breadcrumbs. If you’re using a food processor, pulse until the dough begins to stick to the bowl. Stir or pulse in water, adding the full amount only if the dough doesn’t clump together cohesively when you pinch it. Note that the dough will be crumbly even after the addition of water.
- Transfer the dough into a 10-inch flat-bottomed pie pan and press evenly into the bottom and up the sides. Prick the pastry with a fork and freeze for 10 minutes.
- Bake shell on the bottom rack of the oven for 5 minutes, move it to the middle rack and bake 5 minutes more. Remove from the oven and cool to room temperature.
- For the filling, whisk eggs until light and creamy. Fold in crème fraiche or whipping cream, cheeses and salt and pepper. Pour into the cooled tart shell.
- Bake for 20 minutes, until the centre is set and the top is golden brown. (Note: the filling will puff up considerably in the oven and then fall as it cools.)
- Cool on a rack before cutting and serving.