Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 cup
• Unsalted butter - 1 cup (cold, cubed)
• Salt - ½ teaspoon
• Ice water - 6-8 tablespoons
• Fresh raspberries - 4 cups
• Cornstarch - ¼ cup
• Lemon juice - 2 tablespoons
• Egg - 1 (beaten, for egg wash)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   In a large bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs.

3. 3.

   Gradually add ice water, mixing until dough comes together. Divide the dough in half and shape into disks. Wrap and chill for 30 minutes.

4. 4.

   Roll out one dough disk on a floured surface and fit into a 9-inch pie plate.

5. 5.

   In another bowl, mix raspberries, sugar, cornstarch, and lemon juice. Pour into the pie crust.

6. 6.

   Roll out the second dough disk and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust.

7. 7.

   Brush the top crust with beaten egg.

8. 8.

   Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

9. 9.

   Cool on a wire rack before serving.

Nutritional Facts