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Cheddar Crust Photo: Con Poulos

Cheddar Crust

Martha Stewart Living, October http://www.marthastewart.com/313508/cheddar-crust
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  • Yield Makes enough for one 10-inch double crust

Ingredients

    • 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.

Cook's Note

Dough can be frozen up to 3 weeks.

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