Cheddar crust
Instructions:
- 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
- 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.
- 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.