 | | Directions |
- Preheat oven to 425°F.
- Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
- Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white (reserve some beaten egg white to brush top crust).
- Spoon raspberry mixture into bottom crust. Dot raspberry mixture with butter (see TIP). Top with remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top crust to allow steam to escape while baking.
- Bake at 425º F for 10 minutes. Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges of pie crust with aluminum foil to prevent over browning.
TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated butter over pie filling. |
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9" pie plate
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 1 quart fresh raspberries |
| - | | 1 cup granulated sugar |
| - | | 2 tablespoons cornstarch |
| - | | 2 tablespoons instant tapioca |
| - | | 4 tablespoons water |
| - | | 2 9" refrigerated pie crusts |
| - | | 1 egg white |
| - | | 3 tablespoons butter |
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