Makes 2 disks (enough for two 11-inch crostadas)
2 1/2 cups all-purpose flour
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded sharp white cheddar cheese
Pulse flour and salt in a food processor until combined.
Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.
Drizzle 1/4 cup water evenly over mixture.
Pulse until mixture just begins to hold together (dough should not be wet or sticky).
If dough is too dry, add more water, 1 tablespoon at a time and pulse.
Add cheese; pulse until combined.
Shape dough into 2 disks, and wrap each in plastic wrap.
Refrigerate until chilled about 30 minutes or up to overnight.*
Source: Martha Stewart Living magazine, November, 2010; posted by LuAnn for KRT.