I'm a gluten-free baker, so I like to add a bit of extra flavor to my baked goods wherever and whenever I can. (GF flours sometimes have a rather flat taste, especially if any rice flour is included.) So... here's what I've experimented with: While keeping the ingredients and proportions the same in your wonderful GF pie crust recipe... I press some very finely shredded cheddar cheese into the finished crust (in the pie plate) for quiches... ...and... I press some ground walnut, almond, or pecan flour into the finished crust for fruit or nut pies or pumpkin.

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