Crust turned out great! Added 1/4C chilled water, combined, and put dough in fridge to chill for 10 min. 1/4 C chilled water wasn't enough, so after chilling dough I pulled it out and added more until the crust didn't crumble apart anymore.
Used more cheese than called for (14oz cheddar and 8oz American), just add more whole milk if the sauce gets too thick. Could also use some chicken stock for thinning, but that will alter the flavor profile.
