CRUST:

2 c. flour
1 c. butter

Mix like pie crust. Pat into buttered 9 x 13 inch tin and bake 30 minutes at 325 degrees. Cool.

FILLING:

3 pts. raspberries
3 c. water
1 c. sugar
2 tbsp. cornstarch
1 tbsp. gelatin which has been dissolved in 1/4 c. cold water

Heat 3 pints of raspberries in 3 cups water and 1 cup sugar; add 2 tablespoons cornstarch. Add 1 tablespoon gelatin which has been dissolved in 1/4 cup cold water. Put in crust and cool before adding top custard.

TOP:

1 tbsp. gelatin, dissolved in 1/4 c. cold water
2 c. milk
3 egg yolks
1 tsp. salt
1 c. sugar
1 c. whipping cream

Dissolve 1 tablespoon gelatin in 1/4 cup cold water. Heat 2 cups milk, add 3 egg yolks, 1 teaspoon salt and 1 cup sugar. Add dissolved gelatin. Cool. Add 1 cup whipping cream, whipped stiff. When custard starts to set, pour over berries and chill until firm. This is delicious especially in fresh fruit season. Strawberries also may be used.