Ingredients

Makes enough for one 10-inch double crust

　　2 1/2 cups all-purpose flour, plus more for dusting

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces

　　4 ounces white Cheddar cheese, coarsely grated (about 1 1/2 cups)

　　1/2 cup ice water

　　

Step 1

Process the flour, sugar, and salt in a food processor. Add the butter; pulse until pea-size lumps appear. Pulse in the cheese. With the processor running, add the ice water; process just until the dough comes together.

　　

Step 2

Turn the dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. The dough can be frozen up to 3 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.