Raspberry Sheet

Directions

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 350° until brown.
12. 12
    Cool.