Fresh Raspberry Pie
1 (9-inch) double-crust pastry shell
5 C. fresh raspberries
6 T. flour
1/2 C. sugar or more, depending on sweetness of berries
1 egg white, lightly beaten
1 T. butter
Preheat oven to 425°F. Line a 9-inch pie plate with bottom crust; reserve top crust.
Rinse berries, drain and dry on paper towels. In a bowl, toss berries with flour and sugar.
Brush inside of bottom crust with egg white to moisture-proof the bottom crust. Spoon filling into shell. Dot with butter.
Moisten rim of bottom pie crust with water and cover with reserved top crust; seal and finish edges; cut steam vents in top.
Place pie on a rimmed baking sheet and bake for 15 minutes. Reduce oven to 350°F. and continue baking until crust is golden brown (40 to 50 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning. Serve at room temperature.
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