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No one who cooks ever cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past.

Cheddar Pie Crust Recipe

Directions

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Servings: Makes enough pie dough for a 10-inch double crust

A wonderful way to change to a Pie Crust.

Makes enough pie dough for a 10-inch double crust

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 1/4 cold unsalted butter, cut into small pieces
4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup cold 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 15 minutes or up to 2 days. Dough can be frozen up to 3 weeks.

When ready to use cut in half to make top and bottom crust.




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