Welcome! Create a free account to save this recipe and discover thousands more.
Sign up now
Raspberry Pie Recipe
×
Ingredients
- 1 recipe Pie Crust or two unbaked 9″ refrigerated pie crust dough
- 6 cups fresh or frozen raspberries
- 1 1/4 cup sugar
- 2 tbsp corn starch
- 2 tbsp instant tapioca, found in the baking aisle
- 1 egg, lightly beaten
- 1 tbsp sugar for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust by rolling it out and fitting it into a 9-inch pie pan.
- In a large bowl, combine the raspberries, 1 1/4 cups sugar, corn starch, and tapioca. Gently toss to coat the raspberries.
- Pour the raspberry mixture into the prepared pie crust.
- Cover the pie with another layer of crust or a lattice if desired.
- Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of sugar.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before serving.
No comments yet. Be the first to share your thoughts!