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In a bowl, combine 1 cup flour and salt; cut in
butter until the mixture resembles coarse crumbs.
Stir in cream; pat into a greased 13-in. x 9-in. x
2-in. baking pan. Combine the sugar and remaining
flour; sprinkle over crust. Arrange raspberries
over crust. For topping, combine sugar and flour.
Stir in eggs, cream and vanilla; pour over
berries. Bake at 375 degrees F for 40-45 minutes
or until lightly browned. Serve warm or chilled.
Store in refrigerator
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