1cuppackedor more! extra sharp cheddar, grated. (Any cheese may be used.)
Preheat the oven to 400 degrees F.
Make the pie crust according to the directions.
With the contents still in the food processor, pulse in the cheese and poppy seeds to mix.
Divide the dough into 4 balls. While you roll out the first ball, cover the remaining ones so they do not dry out.
Using either parchment paper or a non-stick baking mat, place one ball of dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet.
Using a pizza cutter or knife, gently slice the large rectangles into approximately 2-inch squares.
Sprinkle with a touch of sea salt and bake for about 10 minutes.
Pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and cris, about 1-4 minutes...depending on how thin you got them!
Repeat with all remaining dough, storing in an airtight container, in the freezer. These are edible within 5 minutes of being out of the freezer since they are so thin and stay fresh longer this way!
Roll out as evenly as possible...the edges are usually a bit thinner. That is okay.