Using a sheet of parchment paper makes rolling out and baking this slightly sweet pie crust easy because it eliminates the need to transfer the dough from the counter to a tart pan. Pile in a filling of raspberries coated with lime zest, freshly squeezed lime juice, sugar, and cornstarch and bake until bubbly and browned.
Special equipment: You’ll need a pastry brush for this recipe.
For the filling and baking:
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