Cheddar Dough (Pies)

 

Enough pastry for one 9-inch double-crust pie

• 1½ cups unbleached all-purpose flour
• ¼ teaspoon salt
• ½ cup unsalted butter, frozen solid and slightly thawed
• 2 tablespoons lard, frozen solid and slightly thawed
• 1 cup grated extra-sharp Cheddar cheese
• 1/3 cup very cold water

1. Put the flour and salt in the bowl of a food processor fitted with the steel blade.
2. Cut the cold butter and lard both into ½-inch pieces and add tehm to the processor ; process for 5 seconds, or until the butter is the size of peas.
3. Add the cheese to the processor and combine it with the flour mixture, using 2 on-off pulses.
4. With the machine running, pour the water down the feed tube in a fast, steady stream, adding all but 1 or 2 teaspoons, and continue to process until the dough just begins to form a ball, about 10 to 12 seconds.
5. Turn the dough out onto a work surface.
6. If the pastry appears dry and crumbly, sprinkle the remaining cold water on it and work it in with your hand as you shape the dough into a 5-inch disk ; if the dough is ready, work any remaining flour in with the heel of your hand, then shape the dough into a 5-inch disk.
7. There should be many flecks of butter and cheese still visible.
8. Wrap the disk tightly in plastic wrap and chill it for at least 2 hours or overnight before using.

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