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Cheddar Pie Crust
Adapted from Everyday Food November 2008
1 cup all-purpose flour
1/ 4 Tsp salt
1/4 Tsp sugar
4/5 stick cold unsalted butter
1/2 cup shredded sharp cheddar
2 Tbs+ ice water
In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheese; pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with two tablespoons ice water. Pulse until dough is crumbly, but holds together when squeezed (if necessary, add up to two tablespoons water, 1/2 tablespoon at a time). Don't overmix.
On a floured surface, roll dough to 14-inch round with a floured rolling pin. Unroll over a 9-inch pie plate. Gently fit into the bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim and press seal. Using thumb and forefinger, crimp a rim of crust. Refrigerate until ready to use, up to one day.
Use crust for quiche or apple pie (double recipe for two crusts) and enjoy!
|Caramelized onion, spinach, and roasted cherry tomato quiche|