Pie dough

• Add the dry ingredients (flour, paprika, and salt) to your food processor or mixer and mix briefly.
  1½ cup (188 grams) all-purpose flour, ¼ teaspoon table salt, ½ teaspoon paprika
• Add the shredded cheddar cheese and pulse 10 times.
  3 ounces (85 grams) cheddar cheese
• Add the butter and pulse another 10 times.
  8 tablespoons (113 grams) unsalted butter
• Add the heavy cream and pulse just until the dough starts to come together.
  2 tablespoons heavy cream
• Turn the dough out onto a clean counter or into a large bowl and press the pieces together gently with your hands. You aren't kneading the pie dough. You just want all the little pieces to be able to stick into a single ball.
• Once you have a single mass of pie crust, shape it into a ball and then press down with your hands to form a thick disk. Wrap this disk in plastic wrap and let it chill in the refrigerator for at least one hour before rolling out for a pie, galette, or whatever your use.