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5* Raspberry Pie Squares

Source of Recipe

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5* Raspberry Pie Squares

Taste of Home's Holiday & Celebrations Cookbook Annual 2011
7 reviews rate this recipe 5 Stars!
Prep: 40 min. + chilling Bake: 40 min. + cooling
Yield: 24 servings.

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

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:
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 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.

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 baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

1 square equals 277 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 254 mg sodium, 40 g carbohydrate, 3 g fiber, 3 g protein.