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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Reviewed: Oct. 14, 2008

This was my first fresh berry pie and it was fabulous. Maybe because I picked the berries myself:) *Note to all the virgin pie makers - put a pan under the pie to catch the juices that will spill out during cooking - or put a piece of foil under the pie.* I didn't dry the raspberries after washing and I added water so it was pretty runny in the baking process. It was great after it cooled for 12 hours. Yum!

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Moira

Cooking Level: Expert

Home Town: Modale, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 14, 2008

I love to cook but pies have been my least favorite thing to make. This recipe made with our fresh raspberries and the phenomenal crust recipe Ruth's Grandma's Pie Crust found on Allrecipes have given me a new confidence in pie making. This pie thickens up so nicely. Give it a try and I hope you'll agree!

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JANITHA

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Reviewed: Oct. 13, 2008

We had a great year for raspberries from our garden and after making lots of freezer jam my husband asked if I would make him a raspberry pie. I used this recipe and it was absolutely a scrumptious hit!

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Brenda C

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Reviewed: Sep. 3, 2008

This pie is awesome! Better than any bakery.

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PMAGRUDER

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Reviewed: Jul. 28, 2008

My elderly neighbor made this and brought us some last evening insisting that we try it and it was FANTASTIC!! I asked her if she changed the recipe at all and she mentioned that she only used just under a cup of sugar because the berries were particularly sweet. Five Stars!

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Spizy

Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Jul. 28, 2008

This was the best recipe for a berry pie I have ever tried....perfect consistency!! I did use a little less sugar....turned out great!

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Monica

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Reviewed: Jul. 21, 2008

Perfect berry pie! Not runny, not glumpy, simply delicious.

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PEACEANDJOY

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Reviewed: Jul. 8, 2008

Great recipe!!I usually make berry cobblers but since I tried this recipe,I'll be making this pie. Make sure you let it cool completely before cutting. I have tried it with and without the butter, both ways taste great. Always taste test your berries.I agree with the other comments that the amount of sugar depends on the berries. If your berries are tart add a bit more but if your berries are sweet a little less. Overall this is a great recipe!!

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Luelladeville

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Reviewed: Jan. 25, 2008

This pie was beautiful and delicious. Very, very tasty. If you like raspberries, you will adore this pie! Thanks for your recipe, Susan.

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Janine

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

This pie was absolutely fantastic! I had to substitute fresh blackberries for raspberries because the grocery stores were out of fresh raspberries. My fiance loves pies and he said this one is a definite winner. I agree - I love anything with berries. GREAT with vanilla ice cream. Delish!

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HeatherLovesBudgies

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 13, 2007

Awesome Pie. I love the flavorsand the tight consistancy.

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KNJ500

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Reviewed: Nov. 12, 2007

Finally! A berry pie that doesn't run all over the place when cut. I was a bit worried when I took the pie out of the oven because it was very loose and jiggly but after cooling overnight it was perfect the next day. Made them for a church dinner and not a piece was left over. I did change the cook time - 1 hour and 15 mintues at 350

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MOTEGO

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Reviewed: Sep. 12, 2007

very good and easy.

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Mommyx26

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Reviewed: Aug. 9, 2007

This pie is amazing. It is the perfect balance of sugar and berries. My dinner guests kept commenting on how delicious it was.

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RUMOR

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

Excellent and delicious. I couldn't find raspberries in quarts, so I bought 3 pints. I also forgot to put the butter between the raspberries and crust, but it was soo delicious anyways.

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Lesley

Cooking Level: Expert

Home Town: Acton, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Jul. 29, 2007

Perfectly awesome.

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KNITTINQUEEN

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Reviewed: Jul. 26, 2007

This was sooo good! My berries were tart, so I added an extra 1/4 cup sugar. Used frozen pie crusts, but it was still so fresh and wonderful tasting. My husband said to throw all other recipes out and only use this one!

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Cindy T.

Cooking Level: Expert

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Reviewed: Jul. 23, 2007

This was so good and so easy. My family really enjoyed it. I didnt change a thing. Thanks for the great recipe!

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Jul. 5, 2007

Very nice pie. I added a bit of lemon zest to the filling to bring out the raspberry flavour and brushed the top with milk and sprinkled it with sugar. Came out beautifully. Make sure you leave it to rest and cool completely before cutting, as it will be runny as other reviewers have mentioned.

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