This is one of those recipes that can be used as a guide. Instead of making the crust yourself, you could use frozen pastry sheets, use pre-made pie filling, frozen fruit or substitute the type of filling.
Taste of Home is the photo and recipe source, link follows recipe.
3-3/4 cups all-purpose flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 cups cold butter
1/2 to 1 cup cold water
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar
Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.
Preheat oven to 375°.
Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan and press pastry onto the bottom and up the sides of pan. Trim pastry even with edges.
Filling: in a large bowl, combine sugar, flour and salt . . . add raspberries and lemon juice . . . toss to coat. Spoon over pastry.
Roll out remaining pastry and place over filling. Trim and seal edges, cut slits in pastry. Brush top with cream and sprinkle with coarse sugar.
Place pan on a baking sheet. Bake 40-45 minutes or until golden brown.
Cool completely on a wire rack. Cut into squares.Yield: 24 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Recipe and Photo Source
Originally published as Raspberry Pie Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p218