Raspberry Pie Squares
A pastry-crusted raspberry slab pie cut into squares, brushed with cream and sprinkled with coarse sugar.
Nutrition
Ingredients
| 3-3/4 cups | 720–180 ml | All-purpose flour |
| 4 tsp | 20 ml | Sugar |
| 1-1/2 tsp | 5–2.5 ml | Salt |
| 1-1/2 cups | 240–120 ml | Cold butter |
| 1/2 to 1 cup | 120–240 ml | Cold water |
| 2 cups | 480 ml | Sugar (filling) |
| 2/3 cup | 160 ml | All-purpose flour (filling) |
| 1/4 tsp | 1.3 ml | Salt (filling) |
| 8 cups | 1.9 l | Fresh or frozen unsweetened raspberries |
| 1 tbsp | 15 ml | Lemon juice |
| 5 tsp | 25 ml | Heavy whipping cream |
| 1 tbsp | 15 ml | Coarse sugar |
Instructions
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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.
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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.
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Preheat oven to 375°. Roll out the 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 the pan; trim pastry even with edges.
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For the filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
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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.