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Cheddar Crust

Recipe information

  • 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

Preparation

  1. Step 1

    Process the flour, sugar, and salt in a food processor. Add the butter; pulse until pea-size lumps appear. Pulse in the cheese. With the processor running, add the ice water; process just until the dough comes together.

    Step 2

    Turn the dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. The dough can be frozen up to 3 weeks.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPieDessertTartSavory Pie and TartDoughCheddarCheeseDairySnackVegetarianNut FreeMake Ahead5 Ingredients or FewerBakingFood ProcessorCookbooks
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