In a medium saucepan over medium heat, combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to combine and cook until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let cool.

Crust

Make the Crust

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough comes together. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Bake the Crust

Preheat your oven to 350°F (175°C). Bake the crust for about 15-20 minutes or until it is lightly golden. Remove from the oven and let cool completely.

Assembly

Assemble the Pie

Once the crust has cooled, pour the raspberry filling into the crust, spreading it evenly. Refrigerate for at least 1 hour to allow the filling to set.

Topping

Prepare the Whipped Cream Topping

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat until soft peaks form. Be careful not to overbeat.

Serve

Once the pie has set, top with the whipped cream before serving. Enjoy your delicious raspberry pie!