Ingredients
- 1 recipe Pie Crust, or two unbaked 9″ refrigerated pie crust dough
- 6 cups raspberries, fresh or frozen
- 1 1/4 cup sugar
- 2 tbsp corn starch
- 2 tbsp instant tapioca
- 1 egg, lightly beaten
- 1 tbsp sugar, for topping
Instructions
- Preheat oven to 350°F (175°C).
- Prepare one disc of pie crust in a 9-inch pie pan.
- In a large bowl, combine raspberries, 1 1/4 cup sugar, cornstarch, and tapioca. Stir to coat and let sit for 15 minutes.
- Pour the raspberry filling into the prepared pie crust.
- Top with the second rolled-out pie crust. Cut slits in the top to allow steam to escape if covering completely.
- Brush the top crust with the lightly beaten egg and sprinkle with 1 tbsp sugar.
- Bake for 50 to 55 minutes, or until the center is bubbling and the crust is golden brown.
- If crust browns too quickly, loosely cover with foil and continue baking.
- Let cool completely on a wire rack before slicing and serving.
Notes
- If using frozen raspberries, increase the cornstarch to 3 tbsp.
- Letting the filling sit allows the tapioca to absorb liquid and thicken the pie properly.
- Cool completely before slicing to allow the filling to set.
- Use a pie shield or foil if the crust starts to brown too quickly.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 297
- Sugar: 37g
- Sodium: 96mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg
