Raspberry Sheet

1. 1

   Mix as pie crust.

2. 2

   Roll half out on cookie sheet.

3. 3

   Roll the rest in strips.

4. 4

   Spoon 1 can raspberry pie filling (about 2 cups) onto crust.

5. 5

   (If using frozen raspberries, add sugar until sweet enough.

6. 6

   Spoon some juice out and add about 4 tablespoons cornstarch or use about 4 1/2 tablespoons tapioca in place of cornstarch and mix.

7. 7

   Put in the cold sweetened raspberries.

8. 8

   Cook raspberries until thickened.

9. 9

   Cool.)

10. 10

    Place remaining strips of pastry on top of raspberry filling and seal edges.

11. 11

    Bake at 350u00b0 until brown.

12. 12

    Cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.