Crust: Combine
1 cup flour and salt in a bowl. Cut in cold butter until
the mixture resembles crumbs. Stir in cream. Pat in a
greased 13 x 9 x 2 inch baking pan.
Filling: Combine
the sugar and 1/2 cup flour and sprinkle over the crust.
Arrange the raspberries over the crust.
Topping: Combine
the sugar and flour. Stir in eggs, cream and vanilla and
pour over the berries.
Bake at 375 for 40-45 minutes or
until lightly browned.
Serve warm or chilled. Store in
the refrigerator. Makes 10 to 12 servings.
