FOR DOUGH:

1 1/3 c. all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1 stick cold unsalted butter, cut into bits
1 lg. egg yolk, beaten lightly with 1 1/2 tsp. ice water

FOR FILLING:

3 tbsp. cornstarch
2 tbsp. rum or water
1 tbsp. lemon juice
2/3 c. sugar
1/4 tsp. cinnamon
8 c. raspberries
Egg wash - 1 beaten egg with 2 tsp. water
1 1/2 tbsp. sugar

Make the dough. In bowl, stir together flour, sugar and salt. Add butter and blend mixture until it resembles coarse meal. Add the yolk mixture, toss mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it wrapped in plastic wrap for 1 hour.

Make the Filling: In a large bowl, stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon. Add the raspberries and combine mixture well.

Pour filling into 6 to 7 cup gratin dish or other shallow baking dish. Roll out the dough slightly larger than the dish on a floured surface and drape it over the filling. Fold the overhang under, pressing the dough to the edge of the dish, and crimp the edge decoratively. Make slits and holes in the crust for air vents. Brush the crust with egg wash and sprinkle with sugar. Bake pie on baking sheet in middle of pre-heated 375 degree oven for 1 to 1 1/2 hours. Transfer pie to rack and let cool.