A taste of spring

Crust:
1 cup flour
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons Longmont Dairy whipping cream

Filling:
1/2 cup flour
1/2 cup sugar
3 cups fresh raspberries

Topping:
1 cup sugar
1 tablespoon flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

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.