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Raspberry Pie Squares
Traditional pies might serve eight to 12, but this pan-form pie stretches the number of servings to fit larger groups, giving everyone a satisfying helping of sweet raspberries in a flaky crust.
- 3 3/4 cup(s) all-purpose flour
- 4 tsp. sugar
- 1 1/2 tsp. salt
- 1 1/2 cup(s) cold butter
- 1/2 to 1 cup cold water
- 2 cup(s) sugar
- 2/3 cup(s) all-purpose flour
- 1/4 tsp. salt
- 8 cup(s) fresh or frozen unsweetened raspberries
- 1 Tbsp. lemon juice
- 5 tsp. heavy whipping cream
- 1 Tbsp. coarse sugar
- In a large bowl, combine the 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.
- Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-inch rectangle. Transfer to an ungreased 15x10x1-inch 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 the 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 at 375°F for 40 to 45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.