Cheese pie crust

 I've written before about doing gf pasties and how one needs to doctor the crust for robustness in handling - gf pie crust is just too light and flaky. 

A while ago, I started making my savory pie crusts with shredded cheese as the internal structure/scaffolding that was lost without gluten. 

You can use any kind of shredded cheese in this, my best results are in medium to hard cheeses. Also, because I'm cheap, the difference between store brand bulk cheddar and mozzarella and the fancy stuff is very much not worth it here. 

This is originally based on Bob's Red Mill GF Easy-as-pie recipe, but shifted. Different GF AP blends are more hydrophilic than others, so may want more liquid. Someone of them are less hydrophilic than wheat, so it all depends on flour and the ambient weather

Also, parchment paper is your friend when working with GF dough. Do your rolling between two sheets of parchment paper so it doesn't stick to most things 

Cheese crusts

1.5 cups GF AP or 1 to 1 flour blend

1 stick (1/2c) butter, grated or diced

A pinch of salt

1/2 c shredded cheese

1/4c milk (maybe more maybe less)

Mix butter and flour until the texture is that of coarse sand or polenta/grits. Add salt, cheese and milk, and mix until it comes into a dough. For a two crust pie: Divide 2/3s v 1/3rd between the parchment paper and roll out into your base crust. 

Flip one rolled out piece into your pie pan & roll out the remaining pie crust for the lid. Bake as normal for whatever recipe.