Reviewed: Sep. 12, 2009

Yummy! Husband loves raspberries, and I've made this a couple of times now. I have gone to Costco and bought the raspberries there since they are cheaper and much bigger. Love the pie!

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craftysteph

Cooking Level: Intermediate

Home Town: Bay City, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 5, 2009

This turned out great. Instead of using a crust topping, I did a crumble topping. I didn't find it too runny (and I used raspberries from the same batch where my jam didn't set). However, I did have filling run out of my pie when filled. Next time, I'll use less berries or a deep dish crust.

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Csmom

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Reviewed: Sep. 5, 2009

Very very good. I did not find this recipe to be runny. I will definatley make again! thanks again

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mandyj

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

I have been looking for a good raspberry pie recipe forever. I made this pie exactly as listed, and it is absolutely the best raspberry pie ever!

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Joanne

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Reviewed: Aug. 7, 2009

Absolutely the BEST pie I have ever baked! With a bumper crop of black raspberries this season, I have picked and frozen LOTS of raspberries for this winter. Made this recipe this afternoon, and my husband and son say this one is a definite keeper. Will be sure to keep making this pie!!

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cissybug

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Reviewed: Aug. 4, 2009

LOVED this recipe. I made it after getting a ton of raspberries and blackberries at a u-pick farm. I usually don't buy raspberries because I never know that to do with them. I added 1 tsp. of vanilla extract, which I thought added a nice depth to the flavor, but forgot the butter. Never mind; I will buy many raspberries from now on to make this wonderful pie!

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ChocolateChipMom

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

My husband LOVES this pie! I used NO water and it was perfect!

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Kim R

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Reviewed: Jul. 27, 2009

Great recipe!! If possible make a few hours before you need it. It sets up nicely when completey cooled. Everyone loves this pie. I used no water and 2 tablespoons of tapioca pudding instead of instant tapioca. Enjoy!!

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Darlene

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Reviewed: Jul. 26, 2009

I've been making raspberry pies for some time. This is the best and easiest recipe. To quote my daughter who was home to visit: "brilliant!"

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Diana

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Reviewed: Jul. 25, 2009

Made this with 5 cups black raspberries from the garden and substituted black currant juice (also from the garden) for the water. It made a superb pie. Consistency was perfect; the combination of flavors sublime.

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HESTIA

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Reviewed: Jul. 10, 2009

This pie is great. I will agree that adding water is not necessary if you rinse the raspberries thoroughly. Raspberries are like little thimbles. They hold water like a cup. I like that this pie stands up when you cut into it. I dont like the contents to spill out when you scoop it. Solid recipe.

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evanh1

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Reviewed: Jul. 9, 2009

I've made this pie for the past two years with wild raspberries from our yard. It is simple and just fantastic.

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Sweet Tooth

Cooking Level: Intermediate

Living In: West Greenwich, Rhode Island, USA

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Reviewed: Jun. 22, 2009

The family gave this rave reviews. Really good recipe! I strongly feel you don't need to add ANY water if you just rinse the raspberries and then mix them with the other items. Am I the only one who had too much filling? I couldn't use it all. A recommendation: cook the pie on a cookie sheet lined with foil - if any pie filling comes out, you've saved yourself from a huge mess.

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CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

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Reviewed: Jun. 6, 2009

LOVED this recipe!! It was the first fruit pie I ever made, and it turned out delicious! I used the "Best ever Pie Crust" recipe (my second time....still working on it), and it really turned out great! I used fresh raspberries, and Splenda instead of sugar (only one cup). I didn't need the extra water, I just rinsed the raspberries with water, and the mixture seemed wet enough. No runny pie! I even forgot the butter accidently, and it still was fantastic. Will definitely use this recipe again and again!!

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CARMEN12345

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Reviewed: Feb. 16, 2009

This pie is the perfect combination of ingredients! I used a frozen berry medley mix from the grocery store.

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KANGARYOO

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Reviewed: Dec. 4, 2008

I have been baking for 33 years and on numerous occassions have sold my baking at Christmas and other special events. I have NEVER heard of adding water to a fruit pie, but I thought I should follow the recipe as others rated it very high. Made this last night with fresh raspberries and it turned out to be a soupy mess! Husband and the kids ate it but I couldn't. Don't know if I'll make again or not.

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ckjj

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

I used raspberries that I had frozen over the summer. I thawed them, mixed with the cornstarch, sugar, and tapioca, and poured it into the crust. I didn't add any water. It was the perfect consistency and tartness. Thanks!

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Nov. 27, 2008

I am making this pie today for Thanksgiving. My family--especially my husband-- loves this recipe. I follow it exactly (I use frozen berries most of the time. And it comes out great. Give it at least 4 hours to set.

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mothero1

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Oct. 30, 2008

Oh my, yes! Simply delicious and easy to make, especially since I use refrigerated pie crusts (never mastered it). Tastes like grandma's pie that sat in the windowsill to cool.

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Mary

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Reviewed: Oct. 25, 2008

I made this pie last night for my husbands' birthday--and he really loved it. I thought it tasted a little like jam, but it was still pretty good. The only thing was that I used frozen raspberries, completely thawed and drained and there was A LOT of water. I didn't add any (the recipe calls for 6 tablespoons) and it was still a tad runny. So remember that if you make this with frozen raspberries!

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AnitaMarie

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Layton, Utah, USA

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