Page 102 - Pie Squared

CHEDDAR CHEESE CRUST

For a Double- or a Single-Crust Slab Pie

A cheddar cheese crust is decadent. I like to use orange cheese so
the nuggets melting into the flaky layers are obvious and seductive.
Take your time to both grate and chop the cheese. Shreds and
pieces that are too small will disappear into the crust; too large and

the crust is lumpy. (Please do not use pre-shredded cheese, which is
often coated in cornstarch.) Because of the cheese, the crust may
brown more quickly, so tent the top of the pie with aluminum foil if the
filling needs more time to warm through. Wrap this crust around thick

slices of beefsteak tomatoes so the heat of the oven can turn those
red slabs warm and juicy, a combination that is positively
breathtaking. (See here to make the dough by hand or in a stand
mixer.)

FOR A DOUBLE CRUST

4 ounces (113 g) extra sharp cheddar cheese, preferably orange, cold
2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FOR A SINGLE CRUST
2 ounces (56 g) extra sharp cheddar cheese, preferably orange, cold

1⅓ cups (160 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

⅛ teaspoon kosher salt

¼ cup (60 ml) ice water