Ingredients Jump to Instructions ↓

  1. 2 cups Flour

  2. 1 cup Powdered Sugar

  3. 1 cup Butter softened Filling:

  4. 2 10oz Frozen Raspberries thawed OR 4 cups fresh raspberries

  5. 1-1/3 cups Sugar

  6. 3 Tbsp Cornstarch

Instructions Jump to Ingredients ↑

  1. Combine the crust ingredients and press HALF of the mixture into the bottom of a greased 9x13 pan. Bake at 350 for 15 minutes. Cool. Carefully combine the raspberries & sugar and cook until the sugar is dissolved. Add the cornstarch and cook until thickened, barely to boiling. Remove from heat and cool. When cooled, pour over baked crust. Crumble remaining crust mixture over the filling. Bake an additional 10-15 minutes or until top is nicely browned. Yield: serves 16 Notes: Rita Johnson


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