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Cheddar Crust

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Ingredients

Makes enough for one 10-inch double crust

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
  • 4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
  • 1/2 cup ice water

Directions

  1. Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together.
  2. Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks.
From Martha Stewart Living

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