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
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.
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
