Double-Crust Raspberry Pie
Ingredients
- 1 (14.1-ounce) package double-crust pie pastry, thawed double-crust pie pastry, thawed
- 1 large egg white, beaten
- 2 ½ cups raspberries
- ½ cup packed brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon butter
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.
Source
Original recipe: View Original