Cheddar Cheese Piecrust
Makes 1 (9-inch) crust
  • 1¼ cups (156 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground mustard
  • ½ teaspoon (1 gram) smoked paprika
  • 1 cup (100 grams) freshly grated extra sharp Cheddar cheese
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
  1. In the work bowl of a food processor, place flour, salt, mustard, and paprika; pulse until combined. Add Cheddar and cold butter, and pulse until mixture is crumbly. With processor running, pour ¼ cup (60 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Bake from Scratch at