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Raspberry Pie Squares

Raspberry Pie Squares

Raspberry Pie Squares

Raspberry Pie Squares


3-3/4 cups all-purpose flour

4 teaspoons sugar

1-1/2 teaspoons salt

1-1/2 cups cold butter

1/2 to 1 cup cold water


2 cups sugar

2/3 cup all-purpose flour

1/4 teaspoon salt

8 cups fresh or frozen unsweetened raspberries

1 tablespoon lemon juice

5 teaspoons heavy whipping cream

1 tablespoon coarse sugar


In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap.

Refrigerate for 1-1/4 hours or until easy to handle.

Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges.

For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.

Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

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