Ingredients
3-3/4 cups all-purpose flour4 teaspoons sugar1-1/2 teaspoons salt1-1/2 cups cold butter1/2 to 1 cup cold waterFILLING:2 cups sugar2/3 cup all-purpose flour1/4 teaspoon salt8 cups fresh or frozen unsweetened raspberries1 tablespoon lemon juice5 teaspoons heavy whipping cream1 tablespoon coarse sugar
Preparation
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.
