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Cheddar Pie Crust

Ingredients

3 c flour
1/4 c sugar
1 t dry mustard
pinch salt
8 T (1 stick) unsalted butter, cold
3/4 c shredded cheddar cheese
8 T cold water

Combine flour, sugar, mustard & salt in mixing bowl and toss well to blend. Using your fingertips or pastry blender, cut in the butter until small clumps have formed in a sandy texture. Add cheese and blend. Sprinkle mixture with water, 2 T at a time, tossing with a fork or fingertips until dough can be formed into a ball. Cover and chill in refrigerator 45 minutes. Divide dough into 2 balls: 1 twice as large as the other. Roll out larger ball on lightly floured surface to form 14 inch circle. Transfer to 10 inch pie plate, tucking edges under to form rustic edging.

Fill pie plate with whatever pie you are making: apple, peach, pear, you name it. Roll out remaining dough and either cut into strips to form lattice or cut with cookie cutter into picturesque shapes and top pie filling. Bake and enjoy!

 

About the Author 

Ruby Dee is a singer and songwriter whose latest release “Live From Austin Texas” earned her rockabilly-roots band Ruby Dee and the Snakehandlers a Grammy consideration for Best Americana Album in 2011. Her cookbook “Ruby’s Juke Joint Americana Cookbook” shares 120 of Ruby’s original recipes, and includes a CD of music to cook by. For more information on Ruby’s Juke Joint Americana Cookbook, to listen to Ruby’s Kitchen Radio Show or to contact the author, go to www.rubysjukejoint.com and of course Facebook at http://www.facebook.com/home.php#!/pages/Rubys-Juke-Joint-Americana-Cookbook/183336818364780 and Twitter at @rubysjukejoint.

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