[Kitchen Witch]

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.
6 servings.