Gluten Free Pie Bites Using a Mini Muffin Pan

Ingredients:

For the Pie Crust Dough:
• Flaky Gluten Free Pie Crust Recipe or your choice of Additional Gluten Free Pie Crust Recipes
For the Filling:
• Gluten Free Pie Filling (Comstock* or Wilderness*)
• Pastry Cream Using Cornstarch (my fave)
• Pastry Cream
• Gluten Free Bavarian Cream
• Creme Brulee Custard
• Chocolate Mousse
• Chocolate Ganache
• Sauteed Apples
For the Egg Wash:
• 1 large egg (use only egg white for a light crust)
• 1 tablespoon milk or cream (the more dairy, the darker brown the crust) (for dairy-free, use pure egg yolk, not egg white)

Instructions:

1. Make your chosen pie dough. Chill dough in warm weather. Oil the cups of a mini muffin pan. Preheat oven to 400ºF.
2. Using a 2-inch biscuit cutter, cut circles out of the dough. Place one dough circle in each muffin cup. Crimp or scallop the edges to your liking.
3. If using pie filling, scoop 2 tablespoons into each cup. If you'd like, also cut out shapes such as stars, stripes, or flowers for the pie crust tops, and add them to the top of the filling. Make an egg wash by whisking together the egg with milk (or whisk an egg yolk). Baste the edges of the pie crust and their tops, if adding, with the egg wash. (If not using pie filling, but a cold filling, skip to the next step.)
4. Bake for 10 minutes on center shelf of oven. For cold filling, bake the shell only, allow to cool, and fill.
5. Allow pies to cool in pan until you can comfortably remove them. Don't allow them to sit the pan too long or steam will form and make the crust soggy. Transfer them to a cooling rack to cool.
6. If using a cold filling, fill them now. You can add custard or pastry cream and then top with a little fruit pie filling (my fave). Keep cold filling pies refrigerated until ready to serve.

Tips

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