Hope everyone is recovering from the festivities last night! In case you missed yesterday’s post, I’m giving away THREE Bob’s Red Mill Gluten-Free Shortbread Cookie Mixes so hurry over and enter to win!
I had the opportunity to try out Bob’s Gluten-Free Biscuit and Baking Mix and it was heavenly. There is nothing better than a flakey pie crust filled with deliciousness. Instead of making a basic pie though, I decided to make these Mini Pies with Raspberry Cream Cheese Filling. These little bites of goodness would be great for a dessert table or a simple after dinner snack!
- 2 Cups Bob’s Red Mill Gluten-Free Biscuit and Baking Mix
- ½ Cup Butter Chilled
- 6-8 Tbsp Water
- 8 Oz Cream Cheese
- 1 Cup White Sugar
- 1 Cup Fresh Raspberries
- ½ Cup Powdered Sugar
- ¼ Cup Butter
- Preheat oven to 425 degrees. Make the flakey pie crust according to the back of the package which includes the 2 cups of Bob’s Biscuit Mix, ½ Cup Butter and 6-8 Tbsp water.
- Form the dough into a ball with your hands. Cover a clean surface with GF flour, using a rolling pin roll the dough out until it is ¼” thick (note, if you like a lot of crust this will be a good thickness, but I personally would make these a little thinner next time.)
- Using a 2½” round cookie cutter cut as many circles as possible and then use roll the scraps back into a ball, roll out again and repeat. Place the circles onto an ungreased cookie sheet and spoon 1 Tbsp of filling (directions below) in the center of each circle.
- Take a second circle of dough and place it directly on top of the circle with filling. Then, using a fork press the edges together to secure the dough pieces.
- Bake for 15 minutes at 425 degrees or until slightly brown. You’ll see that my filling came out of my little pies, but they clean up nicely.
- While the pies are cooling, make the icing. Place ¼ cup butter and ½ powdered sugar into a bowl and blend until creamy. Place the frosting into a zip lock bag and cut the tip of one corner off.
- *To make the filling, cream together the cream cheese and sugar until smooth. Then fold in the raspberries. Do not over mix. The berries will still be chunky.
This mix made a real soft and made a flakey pie crust. I loved the texture of the pie crust but I think it could be a little sweeter. But keep in mind, nothing is too sweet for me!
Overall, this was a really delicious mix. It had great flavor and was easy to work with but I might consider adding a little more sugar next time I use it. AND there will be a next time!