Cheddar-Cheese Crust
from http://www.countryliving.com/

Country Living used this crust for an Apple-Cheddar Crumble Pie.

1¼ c. all-purpose flour
½ tsp. salt
.13 tsp. cayenne pepper
½ c. unsalted butter
¾ c. grated sharp cheddar cheese
3 tbsp. cold water

In a large bowl, combine flour, salt, and cayenne. Add the butter and, using a pastry cutter, two knives, or your hands, cut the butter into the flour until the mixture resembles coarse meal. Add grated cheese and toss. Add cold water, by the tablespoon, until a rough dough forms.

Gather dough into a ball, flatten into 3/4-inch-thick disk, and tightly wrap in plastic. Refrigerate for 30 minutes.

On a lightly floured surface, roll out the dough into an 11-inch circle about 1/4 inch thick. Transfer dough to a 9-inch pie pan, turn overhanging dough under itself to form an edge along the top of the pan, and crimp edges. Chill for 30 minutes.

To blind-bake the shell: Preheat oven to 425 degrees F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned -- about 15 minutes. Cool on a rack and remove the pie weights.