Raspberry Pie Squares

Name: Raspberry Pie Squares
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 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

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

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.

Editor's Note

If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

Originally published as Raspberry Slab Pie in Holiday & Celebrations Cookbook 2011

Reviews

My Review

Click stars to rate

Average Rating:

adw156

Jul 19, 2015

Yummy and fun to make.
msgiggie

Jun 2, 2015

Sounds great -- for some unknown reason, can't add to my recipe box!!??
saread0620

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!
floodca

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.
cookie20

May 31, 2015

Used puff pastry sheets. Delicious
cafe_queen

May 7, 2015

Normally I am too lazy to make my own pie crust but this looked simple enough so I decided to try it. It was very easy to make and it turned out perfectly. My son is crazy about raspberries so I will be making this a LOT. It is wonderful!
gwashington1961

Aug 15, 2012

This Raspberry Pie Squares Recipe yields 24 servings. It bakes in a standard cookie sheet with 1" sides. It has a filling made using fresh or frozen Raspberry's. The pastry makes it like a full crusted pie. This will act well being used for a major dinner you have to contribute to. Enjoy the taste of the pie. Be certain to take copies of the recipe with you to share with the people who are anxious to get one for their recipe boxes. YUM!!!