The addition of grated Parmesan cheese makes this savory piecrust even more rich.

　　

Ingredients

makes enough for one 9-inch lattice-topped square pie

　　4 1/2 cups all-purpose flour, plus more for dusting

　　1/2 cup finely grated Parmesan cheese (1 1/2 ounces)

　　1 teaspoon coarse salt

　　3/4 teaspoon freshly ground pepper

　　1 1/2 sticks (3/4 cup) unsalted butter, cold, cut into pieces

　　3/4 cup vegetable shortening, cold, cut into small pieces

　　1/2 to 3/4 cup ice water

　　

Step 1

Put flour, cheese, salt, and pepper in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream until the dough just holds together.

　　

Step 2

Turn out the dough onto a lightly floured work surface. Divide the dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter