Cheesy All-Butter Pie Dough
 
Makes 1 (9-inch) crust
Ingredients
  • ⅓ cup (76 grams) cold unsalted butter, cut into ½-inch cubes
  • 1¼ cups (156 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (57 grams) finely shredded Monterey Jack cheese
  • ¼ cup (60 grams) ice water, plus more as needed
Instructions
  1. Freeze butter for 10 to 15 minutes.
  2. In a large bowl, whisk together flour and salt. Add cold butter, tossing to coat. Using your fingers, cut in butter, flattening cubes into big shards and tossing butter through flour mixture to recoat, just until butter pieces are about nickel-size. Add cheese, tossing until evenly distributed. Make a well in center. Add ¼ cup (60 grams) ice water to flour mixture. Working one small section at a time, stir with a fork until mixture begins to become hydrated; start to gently knead dough together. (Don’t over-knead, as this will make the dough tough.) Add ice water, about 1 teaspoon (5 grams) at a time, until dough is properly hydrated. (Dough should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance or pockets of unhydrated flour; it will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch and is often smoother and/or lighter in color.)
  3. Shape dough into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/baking-school-depth-ultimate-tomato-pie/