Rustic Raspberry Pie
I made this pie a few weeks ago now, and I’m still drooling as I look at the pictures. This pie ended up being the inspiration for the Savory Mushroom Pie, because it was just so easy and so rustic looking.
I love that you don’t have to make the crust look perfect, and that it’s so easy to form. With raspberries being in season, I was loaded down with a few containers from my parents bountiful garden, and had been wanting to make this for awhile.
So delicious. So easy. And now I want more.
- 1 recipe for Never Fail Pie Pastry – http://www.gourmethousewife.com/2012/04/never-fail-pie-pastry/
- 3 cups fresh raspberries
- 4½ tbsp sugar
- 3 tsp cornstarch
- Prepare pie crust according to instructions. On a floured board, roll out into a large circle, about ½ cm thick. Place on a baking sheet lined with parchment paper or greased.
- Preheat oven to 425°F.
- In a small bowl, mix together sugar and cornstarch.
- Place raspberries in the center of your pie crust. Sprinkle with 4 tbsp sugar and cornstarch mixture. Gently fold up the sides, leaving an opening about 4-6 inches wide.
- Brush pastry with reserved egg white from pastry recipe. Sprinkle crust with remaining sugar and cornstarch.
- Bake in preheated oven 25 to 30 minutes, or until pastry is browned.