Cheddar Crust

Martha Stewart Living

MAKES ENOUGH FOR ONE 10-INCH DOUBLE CRUST

    2 1/2 cups flour                                               
    1 teaspoon sugar                                               
    1/2 teaspoon salt                                              
    14 tablespoons unsalted butter                                 
    4 ounces white cheddar cheese (ab 1 1/2 c) coarse chop         
    1/2 cup ice water                                              

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.