This raspberry pie recipe is a pie of love. I wanted to make a raspberry pie to thank a neighbor after this neighbor rescued me after I got stuck in a jam (see what I did there? Heh.)
Spray your pie crust, and lay one crust into the dish, cutting off the excess.
In a medium-sized bowl, toss the raspberries gently with sugar and corn starch/arrowroot powder, until covered completely; set aside
Roll or lay out the second pie crust on a cutting board and cut into less than 1-inch strips (I used about ½-3/4 inch strips).
Weave the strips into a lattice crust.
Cut the remaining strips of crust lengthwise into smaller strips, and braid together.
Lay the braid on the outside edge, pressing onto the pie, sealing the seams with the new braid, trim extra.
Once braided crust is set, brush entire lattice and braided crust with whisked egg and sprinkle with sugar.
Bake for 60 or so minutes, until crust is quite golden and the raspberry filling is bubbling from the center. (You might have to cover the crust with a shield if it browns too quickly before the filling bubbles.)