Fresh Raspberry Pie

Ingredients:

Flaky Pie Crust

For Filling:
4 cups fresh raspberries
juice of 1 lemon or 2 tsp lemon juice
1/3 cup cornstarch
1 cup sugar
1 tsp vanilla extract
1 egg yolk, slightly beaten with 1 tbsp warm water

Method:

1. Mix together raspberries, lemon juice, cornstarch, sugar and vanilla in bowl. Let sit while you roll out the pie dough.

To assemble the pie:

1. Preheat the oven to 400 degrees. Take dough out of freezer and slice in half. Place other half back in the freezer. Divide that half into half again and roll out half on a lightly floured surface. Place pie dish on top and cut around dish (leaving an inch extra).
2. Place dough gently in pie dish and prick all over with a fork. Place raspberry filling inside but be sure not to overfill. You may not use all of the filling!
3. Now, take the rest of the dough and roll out thin again. Cut long one-inch wide strips of dough and weave onto the pie.
4. Seal edges of pie and brush beaten egg yolk all over to give shine.
5. Bake for 40 minutes or until golden brown. Let cool for 30 minutes before slicing.

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