Title: Basic Crust Iii
Categories: Pie
Yield: 1 Pie

1 1/4	c	Sifted all-purpose flour
1/4	ts	Salt
1/2	c	Grated parmesan cheese
4	tb	Butter
4		To 5 T. cold water

Place the flour, salt and parmesan cheese in a bowl. Cut the butter into the flour mixture with a pastry blender or two knives until the mixture resembles course meal. Add 4 T. water and stir with a fork, gathering the dough into a ball with your fingertips. Add a few more dropps of water if necessary to make the dough stick together. Wrap the dough in wax paper and chill one hour. Roll out and partially bake as directed for Basic Crust I.

SOURCE: "Quiche and Pie", 1974

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