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Raspberry Pie Squares Recipe
Raspberry Pie Squares Recipe photo by Taste of Home

Raspberry Pie Squares Recipe

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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
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

Nutritional Facts

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.

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. Yield: 24 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Pie Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p218

Nutritional Facts

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Pie Squares

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 19, 2015

"Yummy and fun to make."

MY REVIEW
Reviewed Jun. 2, 2015

"Sounds great -- for some unknown reason, can't add to my recipe box!!??"

MY REVIEW
Reviewed May. 31, 2015

"No review but a question. Can I use other frozen or fresh fruit like blueberries? Would love to make this but need to substitute the fruit. Can't eat the seeds!"

MY REVIEW
Reviewed May. 31, 2015

"How did you use the puff pastry? Did you bake the bottom sheet first? This looks amazing and we love puff pasty."

MY REVIEW
Reviewed May. 31, 2015

"Used puff pastry sheets. Delicious"

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