These 2" pies are made with a flakey gluten-free crust filled with a sweet raspberry cream filling and topped with a simple icing.
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.
Recipe by Taryn Whiteaker at https://tarynwhiteaker.com/mini-pies-with-raspberry-cream-cheese-filling/