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Raspberry Pie Squares

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen
  • Total Time
    Prep: 40 min. + chilling Bake: 40 min. + cooling
  • Makes
    24 servings

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 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.
Nutrition Facts
1 each: 277 calories, 12g fat (7g saturated fat), 32mg cholesterol, 254mg sodium, 40g carbohydrate (20g sugars, 3g fiber), 3g protein.
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