Step 1

Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).

Step 2

Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.

Step 3

Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.

Step 4

Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.

Step 5

Add the raspberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined. If using frozen raspberries, make the filling with the raspberries as they're frozen (do not defrost the raspberries first).

Step 6

Set the filling aside while you prepare the crust for baking.

Step 7

Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)

Step 8

Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.

Step 9

Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.

Step 10

Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).

Step 11

Add the raspberry filling to the pie crust and smooth out the top.

Step 12

Repeat the rolling out process with the second ball of dough, rolling it into a flat circle, just larger than the pan. Place it gently over the filling, letting the excess hang over the sides.

Step 13

Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.

Step 14

If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left  thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)

Step 15

Use a fork to make some holes in the top of the pie. This will help the pie vent and steam to release without cracking the top of the pie.

Step 16

Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.

Step 17

Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.

Step 18

Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream.