Fresh Double Berry Pie

This is a showpiece berry pie with a top crust cut into overlapping heart shapes around the edge and scattered across the center. It bakes up looking like something out of an old country cookbook and tastes like pure jammy summer.

The double thickener trick is what keeps the filling sliceable. Cornstarch plus quick-cooking tapioca gives a glossy, set filling that doesn’t run all over the plate when cut. Cornstarch alone tends to get cloudy. Tapioca alone leaves slight pearls. Together they nail the texture.

A splash of raspberry liqueur amplifies the berry flavor without making the filling taste boozy. It cooks off in the oven and leaves behind a perfumed depth that boosts even out-of-season frozen berries.

Par-baking the bottom crust for 9 to 11 minutes before filling is what stops the dreaded soggy bottom. Press it back down with a wooden spoon if it puffs up, then proceed with confidence.

The cinnamon-sugar dusting at the end is doing double duty: it crisps into a sweet crackle on top and lifts the berry aromas just before serving.

Pro Tips

• Drain canned berries twice if using them. Excess liquid is the enemy of a set filling.
• Cut all your hearts before assembling. Working hot dough leads to ragged edges.
• Place the pie on a baking sheet to catch any drips and protect your oven floor.
• Cool completely (at least 3 hours) before slicing. Warm pie weeps and runs.

Variations

• Swap raspberry liqueur for Grand Marnier or kirsch for a different floral note.
• Use a single variety of berry: all blackberries for deep wine flavor, all raspberries for tartness.
• Cut the top crust into stars or leaves for non-Valentine occasions, holiday-appropriate designs.