Ingredients

• 1 package Gluten Free Pie Crust Mix prepared and chilled
• 4-1/2 Tbsp Strawberry Jam thick
• Water to seal

• 1/4 cup Powdered Sugar
• 1-1/2 tsp Water
• 1 drop Red food coloring or other colors as desired

Instructions

1. Remove prepared Bob’s Red Mill Pie Crust Mix from the refrigerator and let sit at room temperature until malleable.
2. Roll dough between two pieces of heavy-duty plastic wrap or waxed paper to 3 – 4 mm thickness. Periodically removing and repositioning the plastic/paper will make it easier to roll out the dough.
3. Cut the dough into 5.5 x 5.5 cm squares. If the dough is very soft, transfer the squares to the refrigerator for about 20 minutes.
4. Place a generous ¼ tsp of strawberry jam in the center of each square. Lightly brush the edges of the dough with water and fold each square in half along the diagonal to make a triangle. Press the edges to seal and crimp with the tines of a fork. Repeat until all pieces have been filled and sealed. Transfer to the freezer and freeze for 1 hour. Meanwhile, preheat the oven to 425°F.
5. Transfer pies to parchment lined sheet trays. Slice a small vent in the top of each pie and bake until golden, 15 – 17 minutes.
6. Transfer pies to a cooling rack and let cool for at least 20 minutes. Meanwhile, prepare the icing by whisking together the powdered sugar and water to make smooth and pourable paste. Add food coloring and mix well.
7. Use a piping bag or spoon to decorate the top of each pie with icing. Let set (about 10 minutes) before serving. Store in an airtight container for up to 3 days.