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Cheddar Cheese Crust 2

List of Ingredients

2 C Unbleached flour; sifted
1 1/4 C Cheddar; md, shredded
1/2 t Salt
2/3 C Vegetable shortening
Water; iced



Recipe

Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the
shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball.
Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate.
(Note: When lining the pie plate, be careful not to stretch
the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked.
Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.)

Good with Apple Pie Filling.