Cheddar Crust

Yield: Two 8" or 9" pie crusts or one 10" crust

2 cups all-purpose flour
½ cup shredded Cheddar cheese
¼ teaspoon salt
½ cup vegetable shortening
4 to 5 tablespoons ice water

In a medium bowl mix the flour, shredded Cheddar cheese and salt. With a pastry blender or fork, cut in the vegetable shortening until the pieces are the size of peas. Stir in ice water 1 tablespoon at a time until the dough just holds together.