Recipe courtesy of Prairie Ranch

Pecorino and Pepper Pie Crust

  • Level: Intermediate
  • Total: 1 hr 30 min (includes chilling and cooling time)
  • Active: 30 min
  • Yield: One 10-inch pie crust
Share This Recipe



Special equipment:
a 10-inch springform pan
  1. Combine the flour, pecorino, salt and pepper in a food processor; pulse twice just to mix (see Cook's Note). Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse until the dough comes together. Remove the lid and squeeze the mixture together. If the mixture is crumbly, add 1 tablespoon of water at a time until the dough holds together. Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 2 days.
  2. Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with a butter. Line the bottom of the pan with parchment paper.
  3. Roll out the dough to 1/3-inch thick and 14 to 16 inches in diameter. Gently lay the dough in the pan. Tuck the dough into the bottom and sides of the pan. Trim the excess dough hanging over the top edge of the pan, leaving about 1/2 inch of dough (to allow for shrinkage during blind baking).
  4. Cut a piece of parchment paper larger than the springform pan. Lay the parchment over the crust and fill with the dried beans. Place the pan on a baking sheet and bake until it just begins to brown, 20 to 30 minutes. Let cool to room temperature before filling.

Cook’s Note

Do not overmix the dough in the food processor: this releases gluten in the flour and makes a tougher crust. Blind baking helps prevent the dough from becoming soggy; blind baking at high temperatures causes the water in the butter to evaporate, creating steam, which results in a light, flaky crust. It also helps prevent shrinkage (when the crust droops down off of the lip of the pie plate). Cultured or European-style butter is made more slowly, so the cream has time to develop flavor. These butters have an 83- to 86-percent fat content, while non-cultured butters have around 81 percent.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.