BELLOWS FALLS — I love making pie dough from scratch, and some days I even like making it without my food processor! But there is something to be said for a quick but flavorful crust that you can press into a pan without going through the messy step of rolling it out.
This crust is tender, flaky, and very pronounced in cheddar flavor. It is a great base for a creamy quiche or a slightly savory fruit pie.
It is really quick if you make it in the food processor, but you can do so in a bowl as well with a pastry blender, a fork, or even your fingers (if you have cold hands).
¶1{3/4} cup flour, unbleached, all-purpose
¶1 Tbsp. granulated sugar
¶1 tsp. salt
¶{1/4} tsp. cayenne
¶1 stick butter, chilled, cubed
¶1 tsp. Dijon mustard
¶4 ounces extra-sharp cheddar cheese
¶4 to 5 Tbsp. water, chilled
¶{1/4} tsp. allspice (for fruit pies)
(For a quiche or other, more savory, pie: Use 6 ounces of cheddar, and omit the allspice.)
In the food processor, place flour, sugar, salt, and cayenne, and pulse a few times to mix.
Add the butter and pulse until it has the texture of coarse meal with a few larger lumps of butter.
Add the cheddar and mustard and pulse to combine. Add the water 1 tablespoon at a time, pulsing a few times between additions and checking at 4 tablespoons. The dough will still look ragged and craggy, but it will hold together when squeezed in your hand.
Dump all the dough into a 10-inch removable-bottom tart pan and spread it out evenly - note that it will look like too much.
Start by pressing the dough up against the sides as evenly as possible until it is where you want it to be. Remember, this crust will have nothing supporting it when removed from the pan, so you want some structure here. Use a flat-bottomed measuring cup to press the dough into a smooth and even bottom.
Chill for a half hour or longer. Don't skip this step. The longer you chill it, the less likely it will shrink in the oven.
Preheat your oven to 350 degrees. When the oven is hot, remove the crust from the refrigerator, then poke it with a fork so steam will be released and prevent it from buckling.
Place the crust onto a baking sheet and cook for 25 to 30 minutes, or until lightly browned. Let cool to room temperature before filling.