Double-Crust Raspberry Pie

Ingredients

• 1 (14.1-ounce) package double-crust pie pastry, thawed
• 1 egg white
• 2.5 cups raspberries
• 0.5 cup packed brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon butter

Steps

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.
3. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.