Makes 1 9- or 10-inch pie
We love the way a hint of vanilla complements the fragrant fresh berries in this pie. If your raspberries are ripe and particularly sweet, begin by adding just a small amount of sugar and only add more as needed.
1 package Grand Central U-Bake Pie Dough (2 pre-rolled disks), defrosted
2 pints (4 cups) fresh raspberries
½ to ¾ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F.
Gently toss the raspberries with the sugar. Combine the cornstarch, water and vanilla and stir to make a slurry, then add it to the raspberries and stir gently.
Place bottom crust in pie pan and fold and pinch edge to form a border.
Pour filling into bottom crust. Cover with top crust then tuck the overhang under the bottom crust border and press down around the top to seal it. (To make a lattice top, follow these instructions.) Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. This will prevent the edges of the pie from bursting open and spilling the filling from the crust.
Bake the pie.
Bake for 30 minutes, then rotate the pan and lower the oven temperature to 350 degrees F. Bake for 30 minutes more, until the crust is a rich golden brown and the filling is bubbling. Cool to room temperature. Serve with vanilla ice cream or lightly sweetened whipped cream.
From The Grand Central Baking Book