Cool Mint-Raspberry Pie

• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 5 cups raspberries fresh
• 2 tablespoons mint leaves fresh, finely chopped
• 2 each pie shell (9 inch)
• 2 tablespoons butter, unsalted
• 1 each egg whites mixed with
• 1 teaspoon water

1. Preheat oven to 375F (190C).
2. Combine the sugar, cornstarch, and salt in a bowl.
3. Toss the berries and mint gently in mixture.
4. Spoon into the unbaked pie crust.
5. Dot with the butter.
6. Moisten pastry edge with water.
7. Roll top crust 1 inch larger then the bottom crust and place over the filling, pressing edges to seal.
8. Flute and cut slits or designs in the top of crust or prick the top with fork.
9. Chill 1/2 hour if necessary.
10. Brush crust with the glaze and bake pie for 40 to 50 minutes.
11. Serve slightly warm or at room temperature.

sugar, cornstarch, salt, mint leaves fresh, pie shell, butter, egg whites, water

Taken from recipeland.com/recipe/v/cool-mint-raspberry-pie-43442 (may not work)