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Double-Crust Cheese Pastry

Yield pastry for one 9-inch double-crust pie


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 3/4 cup (3 ounces) shredded sharp Cheddar cheese
  • 3 to 4 tablespoons cold water

How to Make It

  1. Combine flour and salt; cut in butter and cheese with a pastry blender until mixture resembles coarse meal. Sprinkle evenly with water, 1 tablespoon at a time. Stir with a fork until dry ingredients are thoroughly moistened. Shape dough into a ball; chill.

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