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Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine raspberries, sugar and cornstarch.
Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar.
Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg.
Place into oven and bake for 30-35 minutes, or until the crust is golden brown.
Let cool 5 minutes before serving.