Raspberry Sheet - cooking recipe

Ingredients

3 c. flour
1 c. oleo
1 tsp. salt
1/4 c. sugar
3 tsp. baking powder
3 egg yolks
1/2 c. milk
1 tsp. vanilla

Preparation

Mix as pie crust.
Roll half out on cookie sheet.
Roll the rest in strips.
Spoon 1 can raspberry pie filling (about 2 cups) onto crust.
(If using frozen raspberries, add sugar until sweet enough.
Spoon some juice out and add about 4 tablespoons cornstarch or use about 4 1/2 tablespoons tapioca in place of cornstarch and mix.
Put in the cold sweetened raspberries.
Cook raspberries until thickened.
Cool.)
Place remaining strips of pastry on top of raspberry filling and seal edges.
Bake at 350\u00b0 until brown.
Cool.