Cheddar Crust
Servings 1 10" 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
Instructions
- 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.
- 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.
Notes
Recipe Variation: (makes 2 9-inch cheddar pie crusts)
Ingredients For Martha’s Cheddar Double-Pie Crust which makes 2 9-inch pie crusts, use: 2 ½ cups all-purpose flour (spooned and leveled), plus more for rolling
1 tablespoon sugar, 1 teaspoon kosher salt, ¾ cup (1 ½ sticks) cold unsalted butter, cut into pieces, 1 ½ cups shredded sharp cheddar (6 ounces), ¼ to ½ cup ice water. Then, 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. Next, 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.)
1 tablespoon sugar, 1 teaspoon kosher salt, ¾ cup (1 ½ sticks) cold unsalted butter, cut into pieces, 1 ½ cups shredded sharp cheddar (6 ounces), ¼ to ½ cup ice water. Then, 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. Next, 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.)
