INGREDIENTS
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1 recipe
Pie Crust (or two unbaked 9" refrigerated pie crust dough)
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6 cups fresh (or frozen*) raspberries
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1 1/4 cup sugar
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2 tbsp corn starch
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2 tbsp instant tapioca (found in the baking aisle)
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1 egg, lightly beaten
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1 tbsp sugar - for topping