Directions:

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press into the bottom and up the sides of a greased 9 in. pie plate; set aside. In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust. Bake at 350 for 30-35 min. or until browned. Cool on a wire rack. Refrigerate leftovers.