CHEDDAR PASTRY

Makes: 1 double crust for a

9 or 10-inch pie

Ingredients:

2 1/3 cups unsifted all-purpose flour

3/4 tsp. salt

1/2 tsp. baking powder

1/2 cup partially frozen unsalted butter, cut into 1/2" cubes

1/2 cup partially frozen vegetable shortening, cut into small pieces

2/3 to 3/4 cup lightly packed grated cheddar cheese (2 oz.)

4 Tbs. ice-water, or more as needed

Procedure:

Place the dry ingredients into the bowl of a food processor.  Process for 5 seconds to blend.

Add 1/2 of the butter and shortening and all of the cheese.  Toss to coat with flour.  PULSE 4 or 5 times.  Then process for 5 seconds.  Add the remaining fats and PULSE again 4 to 5 times.  Then process about 5 seconds.  The mixture should have the texture of coarse meal and still contain some larger pieces of fat.

Empty the mixture into a large bowl.  Pass the crumbs through your fingers to break up larger clumps.  Add the ice-water, 1 tablespoon at a time, tossing the crumbs with a fork between each addition.  Take a handful of crumbs and squeeze gently to see if they will stick together.  If not, add additional ice-water as needed.

Form into two 5-inch disks by pressing the mixture against the side of the bowl.  All of the crumbs should adhere and clean the bowl.  Otherwise, add a few more drops of water.  Dust the disks generously with flour and cover with plastic wrap.  Refrigerate for 1/2 hour or longer before rolling.

Copyright @ 1990 by Carole Walter, CCP

   Copyright 2008

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