raspberry pie squares

Name: Raspberry Pie Squares
Prep time: 40 min
Cook time: 40 min
Yield: 24
Cuisine: American
Ingredients: 3 3/4 cup(s) all-purpose flour; 4 teaspoon(s) sugar; 1 1/2 teaspoon(s) salt; 1 1/2 cup(s) cold butter; 1/2-1 cup(s) cold water; FOR THE FILLING; 2 cup(s) sugar; 2/3 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 8 cup(s) fresh or frozen unsweetened raspberries; 1 tablespoon(s) lemon juice; 5 teaspoon(s) heavy whipping cream; 1 tablespoon(s) coarse sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 24 serving(s)

prep time 40 Min

cook time 40 Min

method Bake

Ingredients For raspberry pie squares

3 3/4 c

all-purpose flour
4 tsp

sugar
1 1/2 tsp

salt
1 1/2 c

cold butter
1/2-1 c

cold water
FOR THE FILLING
2 c

sugar
2/3 c

all-purpose flour
1/4 tsp

salt
8 c

fresh or frozen unsweetened raspberries
1 Tbsp

lemon juice
5 tsp

heavy whipping cream
1 Tbsp

coarse sugar

How To Make raspberry pie squares

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. 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.

2
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.
3
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.
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