Cheddar Cheese Pie Crust
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Sharp cheddar cheese||1⁄2 Cup (8 tbs), finely grated|
|Oil||1⁄3 Cup (5.33 tbs)|
|Butter||1 Tablespoon, melted|
|Ice water||2 Tablespoon|
Stir together flour, cheese, and salt.
Blend in oil and butter until crumbly.
Sprinkle in ice water a little at a time.
Form dough into a ball, wrap and chill at least one hour.
On lightly floured board, roll out dough to 1/8 inch thickness.
Fit into greased 9-inch pie pan and flute edges.