Use Ginger Evans® Biscuit & Baking Mix to make the tart crust (follow directions on box). Once the crust has cooled, sprinkle it evenly with 2 Tbsp of sugar. Spread raspberries evenly across the crust, drizzle melted butter over the berries and sprinkle with remaining 2 Tbsp of sugar. Bake at 400°F for 20 minutes, or until crust is golden brown and raspberries have released a little of their juice.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.