Double-Crust Raspberry Pie

Fresh raspberries get tossed with brown sugar and dotted with butter baked in a golden double crust for a luscious summertime pie.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 282 Calories

Ingredients

• 1 tablespoon butter
• 1 egg white
• 1 teaspoon cornstarch
• 0.5 cup packed brown sugar
• 2.5 cups raspberries
• 1 (14.1-ounce) package double-crust pie pastry, thawed

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 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.

Step 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.