This pie is soooo good! I've been baking this pie for two summers now. I put 1 T. of lemon juice in and use about 2/3 C. of sugar....we like it tart/sweet. I put the raspberries in the crust, pour the sauce over the berries then smooth it out so all berries are covered. That works the best.

My neighbor gave us some raspberries from her garden and I wasn't sure what to do with them so I decided to try this recipe. It was really tasty and my family really enjoyed it. I think the glaze was perfect but my husband (who is South American and doesn't have the sweet tooth us US folks do) thought it was too sweet. The only complaint I personally had was that my raspberries were very juicy and the pie started to get runny the second day. Otherwise, this is a winner!

Yummy and easy pie to make. My "significant other" prefers graham cracker crusts for every recipe I can use them in. This one is no exception. We used a graham cracker crust, followed the rest of the recipe, and used cool whip on top. We will definitely be making this one again! 5 stars with a graham cracker crust!

I absolutely love this pie. It's super easy and really highlights the flavor & freshness of the berries because most of the berries that are in the pie are not cooked. I made 2 pies - one I topped with Cool Whip and the other with whipped cream. They were both delicious. I did add a bit more sugar than called for because my fresh berries were SUPER tart. I usually make my own crust but this time I was lazy and bought the Maria Callanders frozen crust. I must admit, it was a pretty tasty crust. The pie would be really attractive if you piped on the whipped cream in some sort of pattern. I just smeared it on the top. I did put a touch of vanilla into my cream while whipping it but I think it would be better without it. After I whipped the cream and put it on top of the pie I thought "More whip cream is needed!". So I made another batch and smeared that on top as well. Nice and thick! Yummy! UPDATE: I just tried this with fresh blueberries. It's good but I think the amount of sugar that's used for raspberries is not necessary for the blueberries. Blueberries are not as tart so my pie is a bit sweet and could probably use a big splash of lemon. The filling seems to be thicker too - is that because raspberries are more watery than blueberries? Maybe I need to cut down on the cornstarch for the blueberry version. Anyways, it's delicious either way and I'm sure that blackberry would be equally delish.

Really nice pie. Very good presentation,too. I used frozen raspberries. They're a little messy, but good

very good! great raspberry flavor

I liked this a lot, but I would recommend folding the syrup into the berries. Mine kinda just sat on top. Still good, but could have been better. I also used only 1/2 C of sugar and it was plenty sweet. I also used a whole wheat pie crust.

I have been making this pie for my husbands birthday for years. A real family favorite. The only change I make is I whip cream cheese with a little milk and spread the mixture in the bottom of the cooked pie shell before adding the berries. This prevents the crust from getting soggy.

The pie held up nicely, but I found it WAY too sweet for my taste. I would use 1/4-1/3 cup sugar at most. Unless you have raspberries that are not very sweet.

Fantastic pie. Easy and very tasty.

This is the best pie I ever made. We are a family of four...We ate the whole pie. We were sad when it was gone. I made it exactly as written and served it with light whipped cream. I picked strawberries today and I am going to substitute them and see if it turns out as well. This is going in my permanent file. Thank you for sharing the recipe!