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