Raspberry Cream Pie

After a few experiments with an all-raspberry pie filling that turned into a watery mess, I decided to use these berries to their best advantage: some slightly cooked and thickened, with the remainder added uncooked. I then layered the fruit between a light pastry cream and a whipped cream topping. Blueberries and blackberries are just as good, and a combination of berries would work well too.