TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated butter over pie filling.
- 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.
|Prep Time: 15 minutes|
Cook Time: 1 hour
Container: 9" pie plate
Serving Size: 1 piece
|-||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|