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Indulge in the Perfect Raspberry Cream Pie: Nick Malgieri’s Flaky Crust & Creamy Perfection

Prepare to be enchanted by a truly exceptional dessert: the Raspberry Cream Pie, a stellar creation from the renowned pastry chef Nick Malgieri’s indispensable cookbook, Pastry: Foolproof Recipes for the Home Cook. This isn’t just any pie; it’s a masterpiece of textures and flavors, thoughtfully designed for the home baker to achieve professional-level results with ease. From its innovative, buttery crust to its luscious layers of vanilla pastry cream, vibrant cooked raspberries, and a delicate cloud of vanilla-infused whipped cream, every component sings in harmony, promising a dessert that’s both comforting and elegant. This recipe will guide you through creating a show-stopping Raspberry Cream Pie that will impress everyone at your table.

The Anatomy of a Divine Raspberry Cream Pie

What makes this Raspberry Cream Pie truly stand out is Malgieri’s brilliant approach to classic elements, elevating them to new heights. Each layer contributes uniquely to the overall experience, creating a harmonious blend of textures and tastes that is simply unforgettable. Let’s delve into the delightful layers that comprise this exquisite dessert:

• The Revolutionary Pie Crust: At its foundation lies an intriguing pie crust—a departure from many traditional recipes. Crafted with unbleached all-purpose flour, fine sea salt, baking powder, rich unsalted butter, and large eggs, it notably contains no water. This unique composition, a hallmark of Malgieri’s “new generation of doughs,” results in an exceptionally flaky, tender, and intensely buttery crust that serves as the perfect crisp counterpoint to the creamy fillings. It’s designed to be foolproof and incredibly satisfying to eat, offering a delicate crunch with every bite. The precise balance of fats and leavening agents ensures a consistently perfect texture.
• Velvety Vanilla Pastry Cream: Nestled within the crust is a generous layer of silky-smooth vanilla pastry cream. This classic custard is prepared with whole milk, heavy whipping cream, granulated sugar, large egg yolks, and all-purpose flour, then infused with fragrant vanilla extract or vanilla bean paste. It is exquisitely rich, smooth, and full-bodied, providing a luxurious, sweet base that perfectly complements the tartness of the raspberries. The careful balance of ingredients ensures a stable yet meltingly soft texture that holds its shape beautifully while still being incredibly luscious.
• Luminous Cooked Raspberries: Above the pastry cream, a layer of cooked raspberries adds a burst of intense fruit flavor and a beautiful ruby hue. These aren’t just raw berries; a portion of them are gently simmered with granulated sugar, cold water, and cornstarch, then brightened with finely grated lemon zest. This cooking process concentrates their flavor, creates a slightly thickened, jam-like consistency that prevents the pie from becoming watery, and also allows fresh raspberries to be folded in later for textural contrast and vibrant, juicy freshness. This combination offers both depth of flavor and a refreshing burst.
• Cloud-like Whipped Cream Topping: Capping it all off is a light and airy layer of vanilla-flavored whipped cream. Made from heavy whipping cream, a touch of sugar (often powdered for stability, as discussed in my notes), and vanilla extract, this crowning glory adds a final touch of sweetness and creaminess. It perfectly balances the richness of the pastry cream and the tartness of the raspberries, making each bite a symphony of soft, yielding textures and bright, fruity notes. It’s the perfect finishing touch, adding visual appeal and a refreshing lightness that ties all the elements together.

Delving Deeper into Nick Malgieri’s Pastry Wisdom

The innovation behind this Raspberry Cream Pie crust is a prime example of why Nick Malgieri’s book, Pastry: Foolproof Recipes for the Home Cook, is an indispensable resource for any baking enthusiast. Malgieri, a celebrated pastry chef and educator, has dedicated his career to demystifying the often-intimidating art of pastry. His philosophy centers on making complex techniques accessible and achievable for home bakers, ensuring that anyone can create professional-level results in their own kitchen.

He proudly introduces what he calls “a whole new generation of doughs,” specifically engineered to simplify processes without compromising on superior flavor or texture. The “Flaky Buttery Dough” used for this Raspberry Cream Pie is a prime testament to this philosophy. Unlike many traditional pie crusts that often call for ice water, Malgieri’s recipe ingeniously leverages the fat and moisture exclusively from chilled butter and eggs. This method creates a uniquely tender, rich, and incredibly flaky result with significantly less fuss. By eliminating water, he minimizes gluten development, which is often the culprit behind tough crusts, thereby making the dough more forgiving and easier to handle for the aspiring baker.

But the book’s culinary treasures extend far beyond this single exceptional pie crust. Malgieri guides readers through an impressive array of doughs, each designed with the home cook’s success in mind. He covers a wide spectrum, from savory applications to enriched sweet doughs, truly expanding the home baker’s repertoire:

• Savory Crusts: Including his new favorite, an olive oil-based dough perfect for elegant tarts and savory quiches, offering a delightful richness and unique flavor profile.
• Modern Lard Crust: A reimagined classic that offers supreme flakiness and flavor without the intimidating reputation often associated with traditional lard-based pastries.
• Sour Cream Dough: For a tender, slightly tangy crust that pairs wonderfully with a variety of sweet and savory fillings, adding a subtle complexity.
• Yeast-Risen Doughs: Opening doors to creating beautifully sweet buns, enriched breads, and other fermented pastries with professional results.

Beyond the realm of pies, Malgieri expertly transitions the reader into more advanced, yet still approachable, pastry forms. You’ll learn the secrets to crafting delicate strudel dough, achieving the intricate layers of classic puff pastry, creating incredibly thin doughs similar to phyllo (made surprisingly user-friendly with his methods), and mastering the rich, buttery brioche dough. The book is meticulously structured to build confidence, starting with foundational doughs and gradually easing into more complex preparations. This systematic approach transforms the journey from novice to accomplished baker into an enjoyable and deeply rewarding experience, equipping you with skills that will last a lifetime. As an avid home baker, I anticipate baking from this book for many years to come, with my ultimate goal being to master the art of croissants. Malgieri’s systematic approach provides the perfect roadmap, making even such ambitious goals feel attainable. For now, however, the allure of this Raspberry Cream Pie is simply irresistible, and it serves as an excellent, delicious introduction to the depth and breadth of Malgieri’s unparalleled pastry expertise.

My Personal Baking Experience and Essential Tips

One of the beauties of Malgieri’s recipes, and indeed good baking in general, is their inherent adaptability. While I generally strive to follow recipes precisely for the first attempt, sometimes circumstances or personal preference dictate minor changes. In the case of this Raspberry Cream Pie, I made a few small alterations that ultimately proved the recipe’s inherent resilience and deliciousness, offering valuable lessons for any home baker:

• Reduced-Fat Milk for Pastry Cream: Out of necessity, I found myself using reduced-fat milk instead of the recommended whole milk for the pastry cream. To my pleasant surprise, it worked just fine! The cream was still rich, thick, and wonderfully vanilla-flavored, proving that sometimes, a minor substitution won’t derail your dessert. This is a testament to the robust formulation of Malgieri’s recipes.
• Unstrained Pastry Cream: I confess, in a moment of haste, I skipped the crucial straining step for the pastry cream after it was cooked. While this did result in a few tiny lumps, to my absolute relief, nobody noticed or complained! This highlights the overall deliciousness of the pie, which overshadowed any minor textural imperfections. However, for a truly silky-smooth, professional-grade pastry cream, I wholeheartedly recommend following Malgieri’s instruction to strain it through a fine-mesh sieve. It’s a small extra step that makes a noticeable difference in the final texture.
• Powdered Sugar in Whipped Cream: Instead of granulated sugar, I opted for powdered sugar in the whipped cream topping. Powdered sugar often contains a small amount of cornstarch, which can act as a stabilizer, helping the whipped cream maintain its volume and texture for a longer period. This was a successful choice that contributed to a slightly firmer and more stable topping, enhancing the overall presentation and enjoyment of the pie.

Even with these slight deviations, the pie was an absolute hit. Every slice disappeared quickly, garnering rave reviews from everyone who tried it, confirming its status as a crowd-pleaser. This experience powerfully reinforces the idea that Malgieri’s recipes are truly foolproof, built on strong foundational principles that allow for a bit of flexibility without compromising the final outcome. My positive experience has only fueled my desire to explore more of his masterful recipes. I truly hope we finish this pie soon so I can move on to another delightful creation from his incredible book!

Recipe: Raspberry Cream Pie from Nick Malgieri’s Pastry Foolproof Recipes for the Home Cook

Raspberry Cream Pie from Nick Malgieri’s Pastry Foolproof Recipes for the Home Cook

By Anna

Nick Malgieri’s Note on Flaky Dough: To maximize flakiness and achieve the most delicate buttery flavor possible, it’s crucial to use sufficient butter in a dough. Remember to chill this dough after mixing it and again after rolling it out; this will ensure a superior texture and flavor. To prevent melting the butter and creating an excessively soft dough, this recipe is best mixed in the food processor. This recipe yields enough dough for two single-crusted pies or one double-crusted pie. We will only be using half for this Raspberry Cream Pie, so you’ll have extra dough for another creation!

This exquisite Raspberry Cream Pie combines a unique no-water, butter-and-egg rich crust with a luscious vanilla pastry cream, a vibrant raspberry filling, and a light whipped cream topping, all carefully balanced for a truly delightful dessert experience.

5 from 1 vote

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Prep Time 6 hours hrs

Cook Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

 

For the Flaky Buttery Pie Crust (Yields 2 rounds; only 1 round needed for the pie):

• 2 ⅓ cups (315 grams) unbleached all-purpose flour (spoon into dry-measure cup and level for accuracy)
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• 2 sticks unsalted butter, chilled and cut into ½-inch pieces (238 grams)
• 2 large eggs

For the Raspberry Filling:

• 3 half-pints of fresh raspberries (picked over but not rinsed. I gently rinsed mine anyway)
• ⅓ cup granulated sugar
• ¼ cup cold water
• 2 tablespoons cornstarch
• 2 teaspoons finely grated lemon zest

For the Vanilla Pastry Cream:

• ¾ cup whole milk (reduced-fat milk worked well for me if preferred)
• ¼ cup heavy whipping cream
• ¼ cup granulated sugar (divided use)
• 3 large egg yolks
• 2 tablespoons unbleached all-purpose flour
• 1 teaspoon vanilla extract (or vanilla bean paste for a richer flavor)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream, very cold
• 2 tablespoons granulated sugar (I used ¼ cup powdered sugar for enhanced stability)
• 1 teaspoon vanilla extract (or vanilla bean paste)

Instructions

 

For the Flaky Buttery Pie Crust:

• This recipe makes enough dough for two single-crusted pies. You will only use half of this crust recipe (1 round) for this Raspberry Cream Pie. The other half can be frozen for later use.
• In the bowl of a food processor, combine the unbleached all-purpose flour, fine sea salt, and baking powder. Pulse several times at 1-second intervals to ensure they are thoroughly mixed and evenly distributed.
• Add the very cold, cubed butter pieces to the food processor. Pulse 3 or 4 times in quick bursts. Use a metal spatula to scrape down the sides of the bowl and redistribute the butter pieces throughout the flour mixture. Pulse another 3 or 4 times, aiming for butter pieces that are about the size of small peas. This step is crucial for achieving flakiness.
• Using a fork, lightly beat the large eggs to break them up, then add them to the food processor bowl. Pulse again until the dough just begins to come together and almost forms a ball. Be careful not to over-pulse, as you want to preserve distinct pieces of butter within the dough for a truly flaky crust. Over-processing will result in a tough crust.
• Invert the dough mixture onto a lightly floured work surface. Carefully remove the food processor blade. Quickly press the dough together with your hands to form a cohesive mass; avoid extensive kneading, which can develop gluten and make the crust tough.
• Divide the dough into 2 equal pieces. Form each piece into a thick, flat disk and wrap each securely in plastic wrap. Chill both disks in the refrigerator for at least 2 hours, or ideally overnight (and up to 2 days) before rolling. This chilling step is absolutely crucial for both flakiness and ease of handling.
• Take one chilled dough disk and roll it out on a lightly floured surface to a 12-inch circle. Carefully transfer the rolled dough to a 9-inch pie pan (ensure it’s not a deep-dish pan, as this recipe is designed for a standard 9-inch pie). Trim the edges of the dough and crimp them decoratively. For the best results and to prevent the crust from shrinking during baking, freeze the prepared pie shell for at least an hour or until it is completely solid before baking.
• To blind bake the pie shell: Preheat your oven to 375°F (190°C). Prick the bottom of the frozen crust all over with a fork to allow steam to escape. Line the crust with a piece of parchment paper, then fill with pie weights or dried beans, ensuring the parchment loosely covers the edges to protect them from over-browning. Bake for 15 minutes. Carefully remove the pie weights and parchment paper, then continue baking the uncovered crust for another 8-12 minutes, or until the crust is beautifully golden brown and fully cooked through. Let the baked pie crust cool completely on a wire rack before filling.

For the Raspberry Filling:

• In a nonreactive saucepan, combine one-third of the fresh raspberries and the granulated sugar. Mash them gently with a fork or potato masher to release their juices. Place the saucepan over low heat and bring the mixture to a gentle simmer, stirring occasionally. Meanwhile, in a small separate bowl, whisk together the cold water and cornstarch until a smooth slurry forms. Once the berries begin to boil, gradually whisk about a third of the hot berry juices into the cornstarch mixture to temper it (this prevents lumps). Pour this tempered cornstarch mixture back into the saucepan with the remaining berries. Continue stirring constantly over medium heat until the mixture thickens, returns to a boil, and becomes clear and glossy. Remove from heat immediately and stir in the finely grated lemon zest. Scrape the thickened raspberry mixture into a clean bowl, press plastic wrap directly against the surface to prevent a skin from forming, and let it cool completely to room temperature. Once cooled, gently fold in the remaining fresh, whole raspberries to add texture and vibrant freshness.

For the Vanilla Pastry Cream:

• In a small, heavy-bottomed saucepan, combine the whole milk, heavy whipping cream, and half of the granulated sugar. Whisk to combine thoroughly. Place the saucepan over low heat and slowly bring the mixture to a full rolling boil, stirring occasionally to prevent scorching. In a separate medium bowl, whisk the large egg yolks with the remaining granulated sugar until the mixture is pale yellow and creamy. Sift the all-purpose flour directly over the yolk mixture and whisk until thoroughly combined and smooth, ensuring no lumps remain.
• Once the milk mixture boils vigorously, carefully and gradually whisk about half of the hot milk into the yolk mixture to temper the eggs. This prevents the eggs from scrambling. Then, pour the tempered yolk mixture back into the hot saucepan with the remaining milk. Place the saucepan over medium heat. Using a small, pointed whisk, stir constantly and vigorously, being sure to reach into all corners of the saucepan, until the cream comes to a full boil and visibly thickens to a pudding-like consistency. Continue to cook, whisking constantly, for another 30 seconds to fully cook out the starch taste. Remove from heat and whisk in the vanilla extract or vanilla bean paste. For a perfectly smooth pastry cream, you can strain it through a fine-mesh sieve at this point (as noted in my experience, skipping this might result in slight lumps, but the flavor remains excellent!).
• Scrape the hot pastry cream into a clean glass bowl. Immediately press plastic wrap directly against the entire surface of the cream to prevent a skin from forming as it cools. Chill in the refrigerator until thoroughly cold and set, which will take at least 2-3 hours.

Assembly of the Raspberry Cream Pie:

• To prepare the whipped cream topping, pour the very cold heavy whipping cream into a chilled mixing bowl (a metal bowl chilled in the freezer for 10-15 minutes works best). Add the sugar (granulated or powdered, as per your preference) and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form. Be careful not to over-whip, which can turn it grainy.
• Evenly spread the completely cooled and set pastry cream into the bottom of the fully baked and cooled pie crust. If you haven’t already, gently fold the remaining fresh, whole raspberries into the cooled, thickened cooked raspberry mixture. Carefully spread this vibrant fruit filling over the pastry cream layer, distributing it evenly. Re-whip the vanilla whipped cream briefly if necessary to restore its light and airy texture, then gently spread it over the raspberry layer, creating a beautiful domed topping. You can make decorative swirls with a spoon or offset spatula.
• For the best flavor and texture, allow the assembled pie to set in the refrigerator for at least an hour before serving. This helps all the layers meld beautifully. Keep the pie at a cool room temperature just before serving (though I found that refrigerating it immediately worked well too). Refrigerate any leftovers promptly, ensuring they are well-covered, and enjoy within 1-2 days for optimal freshness.

Notes

Pastry Cream Smoothness: As mentioned in my personal experience, I chose not to strain the hot pastry cream back into the pan, simply pouring it instead. While this resulted in a few tiny lumps initially, they largely dissolved or became unnoticeable once the pie was fully assembled and chilled. For a perfectly smooth, professional-grade pastry cream, do not skip the straining step through a fine-mesh sieve immediately after cooking. Alternatively, you can strain the mixture again after it has thickened on the stove.

Pie Crust Yield & Storage: This dough recipe makes enough for two single-crusted pies. You can freeze the second disk of dough, well-wrapped in plastic, for up to a month. Thaw it in the refrigerator overnight before rolling and using. This is a great way to get a head start on your next pie!

Raspberry Rinse: Nick Malgieri suggests picking over the raspberries but not rinsing them to preserve their delicate structure and flavor. However, if you are concerned about cleanliness, I gently rinsed mine under cool water and let them dry thoroughly on paper towels before use without any issues. Use your best judgment based on the source and cleanliness of your berries.

Make Ahead Tips: The pie crust can be made and chilled for up to 2 days, or frozen for a month. The raspberry filling and pastry cream can both be made a day in advance and chilled. Assemble the pie a few hours before serving for the freshest taste and best texture.

Keyword Cream Pie, Raspberry, Nick Malgieri, Foolproof Pastry, Homemade Pie, Dessert, Flaky Crust, Vanilla Cream

Tried this recipe?Let us know how it was!

Why This Raspberry Cream Pie is a Must-Try for Every Home Baker

In a culinary world brimming with dessert recipes, Nick Malgieri’s Raspberry Cream Pie truly distinguishes itself. It’s more than just a sweet treat; it’s an educational journey for the home baker, offering invaluable insights into how professional techniques can be simplified for everyday success. The clever, no-water crust is a genuine game-changer, consistently delivering unparalleled flakiness and richness that provides a sturdy yet delicate foundation for the entire pie. This innovative approach ensures that even those new to pastry making can achieve a perfect crust without the usual fuss and frustration.

The pie’s carefully constructed layers – the smooth, luscious vanilla pastry cream; the bright, slightly tart raspberry filling (a brilliant combination of cooked and fresh berries); and the airy, sweet whipped cream topping – create a harmonious and unforgettable experience with every single bite. The interplay of textures, from the crisp crust to the silky creams and juicy fruit, is simply divine. Its vibrant appearance and meticulously layered structure make it a stunning centerpiece for any table, instantly elevating special occasions, holidays, or even just a luxurious weekend indulgence. Moreover, its balanced flavors ensure broad appeal, satisfying both those who love rich desserts and those who prefer a lighter, fruitier finish.

Malgieri’s promise of “foolproof recipes” holds unequivocally true here, making this complex-looking dessert surprisingly accessible even if you’re relatively new to pie making. The detailed, step-by-step instructions provided, combined with his thoughtful notes and the flexibility observed in my own baking experience, empower you to create a truly spectacular dessert with confidence and minimal stress. This Raspberry Cream Pie is not merely a recipe; it’s an invitation to explore the delightful and rewarding world of pastry with newfound confidence and creative freedom. So, gather your high-quality ingredients, embrace the sheer joy of baking, and prepare to be rewarded with a slice of pure raspberry-infused bliss. Enjoy the journey, and savor every exquisite, perfectly balanced mouthful!