From Martha Stewart’s site. This pie dough is used in the Apple Crostata recipe

Ingredients

Directions

  1. Pulse flour and 1 teaspoon 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.

  2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight.

Dough can be frozen for up to 1 month. Thaw before using.

Source: http://www.marthastewart.com/347012/cheddar-pie-dough