Double-Crust Raspberry Pie
Description
Fresh raspberries get tossed with brown sugar and dotted with butter baked in a golden double crust for a luscious summertime pie.
Ingredients
•
1 (14 1/10-ounce) package double-crust pie pastry, thawed
•
1 egg white
•
2 1/2 cups raspberries
•
1/2 cup packed brown sugar
•
1 teaspoon cornstarch
•
1 tablespoon butter
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.
3
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.