- 1 cup all-purpose flour
- pinch of salt
- 4 tablespoons frozen unsalted butter, cut into small cubes
- 2 tablespoons frozen vegetable shortening, cut into small cubes
- 1 cup coarsely grated Cheddar cheese
- 2 tablespoons ice water
In medium bowl, mix together flour and salt. Cut in butter, shortening and cheese until mixture resembles coarse meal. Stir in water, gather dough into ball and flatten into 6-inch disk. Cover with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 400°. On lightly floured surface, roll out pastry into 12-inch circle. Fit into 10-inch pie pan. Trim dough to 1/2 inch, turn under and crimp edges. Prick pastry all over with fork. Cover with plastic wrap, refrigerate 15 minutes.
Line pastry with foil and fill with pie weights or dried beans. Bake 15 minutes, or until set. Remove pie weights and continue baking until golden, about 10 minutes. Let cool completely on rack before filling.
Suggestion: Serve stewed corn made the southern way with this delicious, homey pie. Scrape off kernels, add a pat of butter, salt and white pepper to taste, and just enough milk or cream (a few tablespoons) to make it liquid. Bring to simmer and cook over moderately low heat three to four minutes. Add lima beans with brown butter and green salad for a complete meal.
Tip: Cut first piece of pie in the kitchen; remove piece, slip it back in place with pie server underneath and take pie to table for serving.
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