1 3/4 c. flour
1/8 tsp. salt
4 oz. coarsely shredded extra sharp Cheddar cheese (approx. 1 c.)
1/2 c. solid vegetable shortening
6 to 7 tsp. tap water

Make crust - fold in cheese with 2 knives until coarse/crumbly. Sprinkle water over mixture 1 teaspoon at a time. Divide in half, wrap in plastic. Refrigerate for 1 hour until firm enough to roll.