Cheese Short Crust (To go with Cherry Tomato, Bocconcini & Zucchini
Cheese Short Crust Makes enough for eight 4-inch double-crust pie or
one 10-inch pie 2 1/4 cups all-purpose flour 1/2 cup
grated manchego or Parmesan cheese Pinch of sugar 1 teaspoon
coarse salt 3/4 cup (1 1/2 sticks) cold unsalted butter 1 egg
yolk 1/4 to 1/2 cup ice water
1. Pulse flour, cheese, sugar, salt, and butter in a food processor until
mixture resembles coarse meal.
Add egg yolk; pulse to combine.
With processor running, drizzle in 1/4 cup water until dough just comes
together.
(If dough is still crumbly, add up to 1/4cup more water,
1 tablespoon then 20 seconds.
Wrap in plastic.
Refrigerate until cold, about 30 minutes.