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Raspberry Linzer Pie Squares

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Raspberry Linzer Pie Squares
  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 15
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Create a ruby-red raspberry, easier-than-pie dessert.
Updated Sep 28, 2015

Ingredients

Pastry

  • 3 cups Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup margarine or butter
  • 1/2 to 3/4 cup milk
  • 2 eggs, separated (reserve egg whites for brushing crust)

Filling

  • 2 teaspoons grated lemon peel
  • 2 cans (21 ounces each) raspberry pie filling
  • 1/2 cup chopped hazelnuts (filberts)
  • 1 tablespoon water
  • 1 tablespoon sugar
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F.
  • 2
    In medium bowl, mix flour, 2 tablespoons sugar and the salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add 1/2 cup milk and the egg yolks; mix gently with fork until well blended, adding additional milk, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl.
  • 3
    Gather pastry into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into rectangle, 18x13 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  • 4
    Stir lemon peel into pie filling. Carefully spoon pie filling over pastry; spread evenly. Sprinkle with hazelnuts.
  • 5
    Roll other round of pastry into rectangle, 15 1/2x10 inches. Fold into fourths; cut slits so steam can escape. Place over filling and unfold. Beat reserved egg whites from Pastry recipe and the water; brush over top crust. Sprinkle with 1 tablespoon sugar.
  • 6
    Bake pie squares about 1 hour or until golden brown and juice begins to bubble through slits in crust. Cool 1 hour. For servings, cut into 5 rows by 3 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make holiday cutouts in the top crust. Select a 1 1/2-inch cutter in a holiday shape, and cut out 15 designs (one for each serving) in top pastry before folding it into fourths (do not cut slits). Sprinkle cutouts with green sugar before baking.
  • tip 2
    Add a glaze to the partially cooled pie. Mix 1/2 cup powdered sugar and 1 to 2 tablespoons lemon juice. Drizzle glaze over crust.

Nutrition

455 Calories, 16g Total Fat, 5g Protein, 75g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
455
Calories from Fat
145
Total Fat
16g
0%
Saturated Fat
8g
0%
Cholesterol
60mg
0%
Sodium
210mg
0%
Total Carbohydrate
75g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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