Fresh Raspberry Pie
4 c. fresh raspberries (frozen works as well but do not thaw)
1 to 1 1/2 c. sugar (to taste)
1 1/2 T. quick-cooking tapioca, flour, or cornstarch (more for a thicker filling)
1-2 T. lemon juice (to taste)
1 t. grated lemon rind (optional)
Mix all ingredients and let stand for half an hour. Meanwhile, line a 9-inch pie plate with pastry dough. Brush dough with slightly beaten egg white. Place raspberry mixture in pie shell, heaping fruit toward the center. Dot with butter. Moisten edge of pastry with cold water and adjust the top crust, crimping edges and cutting several vents for steam to escape. Brush with egg white and sprinkle with sugar.
Bake 425 for 20 min. Reduce oven to 350 and bake 25-30 minutes, until fruit is bubbly.
This recipe will give you a pie that is runny and juicy. If you want a thicker filling, increase the flour/cornstarch/tapioca to 4 T.
Pastry for 2-Crust Pie
3 c. flour
1 t. salt
1 c. butter
8 T. ice cold water
In a bowl, blend flour and salt. Cut in butter until mixture resembles coarse meal. Add water and just mix until a dough forms. Do not over mix. Divide dough into two balls. Can make up to one day ahead and refrigerate. When ready to use, roll out each ball on lightly floured surface.