Gluten-free flours have less “hold” than gluten flours. Obviously. I’ve found that this is a problem in cookie and pie making because all of the butter in the mix just melts all over the place because there’s nothing to hold it together. With my pie crust, I finally got the perfect recipe with cream cheese. Cream cheese is firmer and doesn’t melt as much, so that way I was able to keep the crust firm without compromising that sweet buttery flavor. I was having the same “melt” ...