Instructions

1. Preheat the oven to 375°F (190°C).
2. Unroll one of the pie crusts and press it into a 9-inch pie dish, ensuring it adheres to the bottom and sides of the dish.
3. In a large mixing bowl, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the raspberries are well coated.
4. Pour the raspberry mixture into the pie dish, spreading it evenly.
5. Cover the raspberry filling with the second pie crust. Trim any excess crust hanging over the edge of the dish, then crimp the edges to seal the pie.
6. Lightly brush the top crust with the beaten egg. This will give the pie a beautiful golden brown finish.
7. With a sharp knife, cut a few slits in the top crust to allow steam to escape. This prevents the pie from becoming soggy.
8. Bake the pie on the center rack of the oven for 40 to 45 minutes, or until the crust is golden and the filling is bubbling.
9. Remove the pie from the oven and let it cool for at least 2 hours before serving. This allows the filling to set.