Razzleberry Pie

Razzleberry Pie

1 recipe basic double-crust pie dough

1-1/3 cups sugar

2 tablespoons quick-cooking tapioca

2 tablespoons cornstarch

5 cups fresh or frozen unsweetened raspberries, thawed                                                

1 tablespoon butter

 

Prepare pie crust.  Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. 

 

On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.  Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk or egg wash.  Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly.