1 3/4 cups (410 ml) unbleached all-purpose flour

1 pinch salt

1/2 cup (125 ml) chilled unsalted butter, cut into cubes

1/2 cup (125 ml) grated sharp cheddar

1/4 cup (60 ml) ice water (approximately)

2 tablespoons (10 ml) lemon juice

Milk, for brushing

In a food processor, pulse the flour and salt until combined. Add the butter and cheese and pulse briefly until the butter pieces are the size of peas. Add the water and lemon juice. Pulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into 2 discs. Refrigerate for 30 minutes.

On a floured surface, roll out the 2 discs. Line a 23-cm (9-inch) pie plate with 1 of the discs. Cut a slit in the middle of the other disc.

With the rack in the bottom position, preheat the oven to 180°C (350°F).

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