Reviewed: Aug. 25, 2009

Couldn't be easier, especially with premade crust. I have to agree that this pie is AMAZING after it has refrigerated over night. I have to eat it with ice cream when it is hot out of the oven, but the next day, I couldn't keep my fingers out of it. Raspberries seem to do much better with the brown sugar.

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amharsin

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Reviewed: Jun. 30, 2009

Wonderful recipe tastes even better the next day!!! I was out of cornstarch and substituted 2 tbsp. granular tapioca!

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Teresa

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Reviewed: May 13, 2009

Can't even begin to describe how good this pie is. First one I've ever made and it turned out great. Used half raspberries and half blackberries, both fresh. Amazing!

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MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Apr. 2, 2009

this is a really wonderful pie. i love pie, but this was the first time i have ever made a raspberry pie. but it was easy to make, and it was one of the best pies i have ever tasted! i made it for a freind and they loved it, they want me to make another one for them too. try it! you will love it!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

This was the first time I've made a Raspberry pie and I think mine turned out awesome! I had read a couple of the other reviews so I made some changes to the recipe and I think they turned out well. First off, I used frozen but I thawed them first. I ended up not having enough raspberries in the one package but I had some strawberries so I used about 1 1/2 cups of raspberries and 1 cup strawberries (I also drained as much of the juice off that I could since some had said it could end up being soupy). I also mixed the berries in a bowl with the 1/2 cup of brown sugar and 3 teaspoons of cornstarch (not 1 teaspoon). I forgot to add the butter and I think my pie was excellent without it so I'm going to eliminate it all together. After adding the top crust I dusted it with a little bit of white sugar. I think it worked out and I would recommend this recipe!

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midnightlight05

Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

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Reviewed: Jan. 1, 2009

This was so simple yet delicious! I will definitely make this again. The brown sugar in this was really good. I made it with frozen berries (raspberries and blackberries) and took the advice of using 3 tbs of corn starch, which worked out well. I would put in about 3 cups of berries though because they settled as the cooked and I ended up with a half-full pie. It also took a little longer to bake because it started out cold.

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ClammyStewart

Cooking Level: Expert

Living In: Davis, California, USA

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Reviewed: Sep. 20, 2008

Pretty good pie! I used frozen raspberries, so I KNOW the flavor was not as good as it would have been had I used fresh berries... thats my fault! However, the filling thickened up nicely. I was surprised since the frozen berries were pretty watery. I did use 3 tbsp of cornstarch as suggested by another reviewer and let it sit for 2 hours after it came out of the oven. I also felt that I needed extra berries - again, maybe just because I used frozen instead of fresh and they aren't as plump. All in all, a very good recipe, very easy, good mixture of ingrediants. I will make it again, but I will use fresh next time! Thanks!

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ellisnation

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Reviewed: Sep. 15, 2008

Very good, but personally I like straw-rhubarb and apple better. Just my taste. I did mix the berries with the other ingredients and cooked at 350 not 400. Used 3 T flour. Came out Perfect!

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Aug. 9, 2008

SUPER QUICK, SUPER EASY, SUPER TASTING!!!

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canadianchick05

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Reviewed: Aug. 1, 2008

This pie came out too bitter and runny.

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carrie

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Reviewed: Jul. 14, 2008

The flavor is good. Be warned, though, that with about 20 minutes of cooking time left, I had to pull it out and cover the edges with foil to prevent the crust from becoming too done. In addition, I used a few Tbs of flour instead of corn starch (I'm just not thrilled with CS), and it did come out a bit soupy. However, we enjoyed it because we served it over ice cream; it was like raspberry topping with crust bits. Very flavorful, and I'll make it again!

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Christine and Matthew

Cooking Level: Intermediate

Home Town: Northampton, Pennsylvania, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 30, 2008

I never made a raspberry pie before! used fresh raspberries from our garden (3 cups), used pillsbury roll out pie dough. This was very easy & fantastic. will definitely make again.

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Mistick2

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Reviewed: May 28, 2008

This was simple and very good! We have a raspberry bush in our backyard so I will definetely make this pie again!

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LeannaC

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Reviewed: Oct. 9, 2007

What a great recipe!!! First time making it and it was perfect. Great consistency, tart, sweet all around great pie!

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B.Jones

Cooking Level: Expert

Home Town: Rutland, Massachusetts, USA

Living In: Russell, Massachusetts, USA

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Reviewed: Aug. 10, 2007

I love this website and this recipe! The only thing i did differently in this recipe was mix honey with the remainder of the egg white and use it to glaze the top of the pie to give it that nice flaky give. Thanks!

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Wannabecook

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Reviewed: Jul. 30, 2007

This pie looked great when I took it out of the oven, but when I cut into it, it was just a soupy mess. And that was even after I doubled the cornstarch and let it rest on the counter a while. It was also a bit too tart, it was better after sprinkling some sugar on top. I would not make this pie again.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 30, 2006

ok so I'm biased. I love raspberries.

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damitWS6

Cooking Level: Expert

Home Town: Mission Viejo, California, USA

Living In: Diamond Bar, California, USA

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Reviewed: Sep. 9, 2006

This is the first raspberry pie I have ever made and I thought it was good. I think I could have used another cup or two of raspberries and gotten away with it, though. My husband is the one who requested it and he certainly liked it.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jul. 29, 2006

A disaster. It was like a soup inside. Completely liquid. I followed the directions exactly. I don't know what went wrong. I think the temperature (400) may have been too high - at that level, I think the berries probably quickly liquified. And I did cut several slits in the top crust to let steam escape. Maybe you should mix the berries with the sugar and corn starch in a bowl first so the corn starch can actually work and hold the filling together. Really, it was a waste of the berries that I picked.

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Julia

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Reviewed: Jul. 16, 2006

This was delicious! I liked the brown sugar with the raspberries. Everyone ate it up! I had a ten inch pie shell, so I doubled the recipe and used 3 tablespoons of flour instead of the corn starch (I don't like the cornstarch taste). It was perfect. Don't use frozen, grocery store, freezer section berries for this recipe. They are too moist, you don't want to use raspberries frozen in a solid block, not good for pies. Make this pie with fresh berries, when they are in season. Or use your carefully home frozen, fresh picked berries (Freeze fresh berries on a cookie sheet and transfer to a freezer bag after they are frozen, Do this within a day, don't freezer burn the berries. This way you don't have a big nasty frozen block of berries:) Good old fashioned recipe, will make again!

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EASYLYVIN

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