Ingredients

Scale

4 cups raspberries {we used fresh}
1 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice {I used bottled lemon juice}
1 double pie crust {my favorite pie crust recipe}
Egg or a little milk to brush over the crust
A little extra sugar to sprinkle over the top of the pie

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Instructions

Preheat oven to 425 degrees

Whisk together the sugar and cornstarch in a small bowl and set aside. Place the raspberries in a large bowl and pour lemon juice over them. Slowly fold in the sugar and cornstarch mixture {be careful not to totally crush all the berries} and mix until combined.

Pour raspberry filling into a crust lined pie plate and add a top crust. Crimp edges of pie crust together and brush with egg wash and sprinkle with a wee bit of sugar.

Bake at 425 for 15 minutes then reduce the heat to 350 degrees and back for an additional 25- 30 minutes or until the juices are bubbling and the pie crust is a golden brown.

Cool and serve with homemade vanilla ice cream.