Cheddar Pie Dough
The salty cheddar that's laced throughout this dough is the perfect match for sweet apple filling.
- Yield: Makes two disks (enough for two 11-inch crostatas)
Source: Martha Stewart Living, November 2010
- 2 1/2 cups all-purpose flour
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 cup shredded sharp white cheddar cheese
Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight.