Cheddar Double Pie Crust Variation
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| Prep Time 40 minutes Total Time 40 minutes plus chilling Yield Makes two 9-inch crusts Ingredients | |
| 2 1/2 cups | all-purpose flour, (spooned and leveled), plus more for rolling |
| 1 teaspoon | salt |
| 1 tablespoon | sugar |
| 3/4 cup (1 1/2 sticks) | cold unsalted butter, cut into pieces |
| 1 1/2 cups | shredded sharp cheddar, (6 ounces) |
| 1/4 to 1/2 cup | ice water |
Directions
In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days). See Cheddar-Crusted Apple Pie for rolling and fitting instructions.
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