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Raspberry Pie Squares

 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
24 ServingsPrep: 40 min. + chilling Bake: 40 min. + cooling


  • 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


  • 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

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Raspberry Pie Squares (continued)

Directions (continued)

  • 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.
  • Yield: 24 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.