Instructions

Directions for the crust:

1. Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Stir quickly once all is melted.  Stir very well.
2. Working quickly, add the baking blend and baking powder to the top of all the wet ingredients and mix in with a big heavy fork or spoon. When it is well mixed add the egg to the top and mix in well again. *see note.
3. Plop the thoroughly mixed dough onto parchment paper and cover with another piece of paper. Press the dough down carefully with your hands and then roll lightly with a cylindrical shaped glass bottle or rolling pin working from the inside and feathering the crust out toward the edges. 
4. I have found this dough works easily and is not super messy or sticky when using the baking blend. As you feather the dough out toward the edges periodically lift the paper and shape it into whatever shape you want.
5. For example to make a pie crust cup your hands and round the edges then replace the paper and keep rolling lightly. To make smaller pastry crusts just roll out one large square or rectangle piece of dough and cut into desired shapes.
6. To make the little rolls of course you won't need to roll it at all just plop it onto the parchment and press it into a log and cut it into 4 pieces and roll them into balls of the same size. Then cut the balls in half and bake until done.
7. For a pie crust just roll in a 9-10 inch circle or press into a lightly oiled 9-10 inch pan starting from the center and working your way out with damp hands and bake in a preheated oven for 5 minutes which will just dry this crust out if you need a custard type crust that you will fill and continue to bake.
8. Bake for a few additional time until golden brown for a fully baked pie crust that will be ready to fill and eat.
9. Keep a close eye on this and don't let it burn.