2 c. flour
2 tbsp. sugar
1/2 c. butter
1/2 c. shortening
1 1/2 c. water
1 c. sugar
1 tbsp. cornstarch
2 pkgs. Knox gelatin
4 egg yolks
3 c. milk
1 c. sugar
2 tbsp. cornstarch
4 c. raspberries
1 pt. whipped cream

Mix 2 cups flour, 2 tablespoons sugar, 1/2 cup each butter and shortening for crust - put into 9 x 13 inch pan and bake at 350 degrees for 30 minutes.

FILLING: Use the 1 1/2 cups water, 1 cup sugar, 1 tablespoon cornstarch and 1 package Knox gelatin dissolved with enough water to make 1/4 cup. Cook on stove top - medium heat until thick. Let it cool.

CUSTARD: Cook the 4 egg yolks, 3 cups milk, 1 cup sugar, 2 tablespoons cornstarch -- add 1 package gelatin dissolved in water to make 1/4 cup. Cook until thick and let cool. Fold whipped cream into cooled custard. Put berries into baked shell, cover with filling and then add custard slowly. Set aside in refrigerator to gel.