Raspberry Pie Squares

In a large bowl, combine the 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.

Roll out larger portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle.

Transfer to an ungreased 15-in. x 10-in. x 1-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 the 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 at 375° for 40-45 minutes or until golden brown. Cool completely on a wire rack.

Cut into squares.