Classic Raspberry Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 recipe pie crust or two unbaked 9-inch refrigerated pie crust dough
→ Filling
02 -
6 cups raspberries, fresh or frozen
03 -
1 1/4 cup sugar
04 -
2 tablespoons corn starch
05 -
2 tablespoons instant tapioca
→ Topping
06 -
1 egg, lightly beaten
07 -
1 tablespoon sugar
# Instructions:
01 -
Prepare one disc of pie crust in a 9 inch pie pan.
02 -
Combine raspberries, sugar, cornstarch and tapioca in large bowl and stir to coat. Let sit 15 minutes, then pour into prepared pie pan.
03 -
Top with remaining rolled dough. If covering completely, cut slits for venting.
04 -
Brush top with beaten egg and sprinkle with sugar. Bake at 350°F for 50-55 minutes until bubbling and golden brown.
05 -
Let cool completely on wire rack before slicing.
# Notes:
01 -
Use 3 tablespoons cornstarch if using frozen berries
02 -
Cover crust with foil if browning too quickly