Tart Crust

Cut the butter into small cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, baking powder, and cayenne pepper in a reclosable gallon-size freezer bag and freeze it for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Add the Cheddar cheese and frozen butter cubes and pulse until none of the butter is larger than the size of a pea. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate 45 minutes.

(Barbara's note: I have never been able to actually roll out this dough. It tears too easily, so I just smush it into a 9" tart pan with a removable bottom with my fingers.)

Prebaking: Preheat the oven to 425˚. Prick the crust all over with the tines of a fork. Line the crust with foil and weight it down with pie weights. Bake for 20 minutes. Remove the weights and bake for 5 to 10 minutes more or until golden. Cool on a rack.