Classic Raspberry Pie

Ingredients

• •2.5 cups all-purpose flour
• •1 cup cold butter, cubed
• •1 teaspoon salt
• •6-8 tablespoons ice water
• •4 cups fresh raspberries
• •0.75 cup sugar
• •3 tablespoons cornstarch
• •1 tablespoon lemon juice
• •1 egg
• •1 tablespoon water

Directions

1. 1Mix flour and salt, then cut in cold butter until mixture resembles coarse crumbs. Add ice water until dough just comes together. Divide in half, wrap, and refrigerate for 30 minutes.
2. 2Combine raspberries, sugar, cornstarch, and lemon juice in a bowl and let sit for 15 minutes.
3. 3Preheat oven to 375°F. Roll out one dough portion and place in a 9-inch pie dish. Pour filling into crust.
4. 4Roll out second dough portion and cut into strips for a lattice pattern. Weave strips over filling, pressing edges to seal.
5. 5Whisk egg with 1 tablespoon water and brush over crust. Bake for 50-60 minutes until golden and filling bubbles at edges.
6. 6Cool completely on a wire rack for at least 2 hours before slicing and serving.

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