When baked, this dough will have a little freckling on top where the cheese bits make their presence known. As I am gluten-free, I use this dough to top off my savory pies, including my Sausage and Apple Pie.
Excerpted from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott. Published by The Countryman Press • A division of W.W. Norton & Company. Copyright © 2016 by Kathleen L. McDermott, Photographs Copyright © 2015 by Andrew Scrivani.