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

1. 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.
2. 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.
3. Preheat oven to 375u0b0. 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.
4. For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
5. 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
6. . Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

flour, sugar, salt, cold butter, cold water, sugar, allpurpose, salt, raspberries, lemon juice, heavy whipping cream, coarse sugar

Taken from www.tasteofhome.com/recipes/raspberry-pie-squares/ (may not work)