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.