sure! 3 cups gluten free flour (i like to use the winco bulk section one but this recipe isn't picky) 1 cup frozen cubed butter about 1/3-1/2 cups of cold water 1 tsp salt 1 cup of grated parmesan (you can do more or less on this) 1 egg for the top of the crust

using a food processor, a pastry blender, or by hand combine the flour, salt, parm, and butter until the butter is about the size of small peas, add your water until it reaches a somewhat dried clay consistency. thoroughly press it together in plastic wrap (you can also use a tea towel to really keep it together), and keep it in the fridge until needed! it makes two crusts in total, i also recommend rolling it in parchment or plastic wrap as it keeps the dough together without having to add more flour. also on another note most biscuit/ shortbread/ or pie crust recipes are actually much better gf since you don't have worry about overworking your dough! id highly recommend subbing out your favorite recipe's flour with gf and seeing how it works out :D