Fresh Raspberry Pie

This is a pie that tastes like raspberries at their peak, because most of them never see heat. Just a half cup of berries gets cooked into a glossy, cornstarch-thickened glaze; the other three cups go in fresh.

That’s the whole trick. By folding raw berries into a cooled glaze, you get a pie that’s bright and fresh-tasting rather than dark and jammy the way a fully baked berry pie can be.

Cool the glaze to just lukewarm before stirring in the fresh raspberries. Too hot and it’ll cook and collapse them; lukewarm sets them gently in place while keeping them whole and vivid.

Strain the cooked berries to lose the seeds for a smooth glaze, and a squeeze of lemon keeps the sweetness in check. Pour it all into a baked, cooled crust, chill until firm, and finish with a cloud of lightly sweetened whipped cream.

Pro Tips

• Cook only a small portion of berries for the glaze; keep the rest fresh for bright flavor.
• Cool the glaze to lukewarm before folding in the fresh berries so they stay whole.
• Strain the cooked berries to remove the seeds for a smooth, glossy filling.
• Use a fully baked, cooled crust; this is a no-bake filling.

Variations

• Use the same method with strawberries, blackberries, or blueberries.
• Add a little raspberry liqueur to the glaze for grown-up depth.
• Pipe whipped cream around the edge and pile extra berries in the center.