1 1/2 c sugar
3 TB cornstarch
1/2 ts salt
5 c fresh raspberries
2 TB finely chopped fresh mint
2 9 inch Pie Crusts
2 TB unsalted butter
1 egg white — mixed with
1 ts water
Preheat oven to 375 degrees. Combine the sugar, cornstarch, and salt
in a bowl. Toss the berries and mint gently in mixture.
Spoon into the unbaked pie crust. Dot with the butter. Moisten pastry
edge with water. Roll top crust 1 inch larger then the bottom crust
and place over the filling, pressing edges to seal. Flute and cut
slits or designs in the top of crust or prick the top with fork.
Chill 1/2 hour if necessary. Brush crust with the glaze and bake pie
40 to 50 minutes. Serve slightly warm or at room temperature.
Yield: One 9-inch pie
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