Cheddar Double-Pie Crust
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
- Total Time:
- Yield: Makes two 9-inch crusts
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- 1/4 to 1/2 cup ice water
In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.
Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)