Reviewed: Sep. 3, 2009

I really liked this pie. I followed people's advice and put cornstarch in the berries as well as using Lorna Doones for the crumble. What I didn't love was how disparate the flavors were. Next time I would use confectioners sugar in the berries and less sugar in the sour cream.

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sunshineboy78

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Reviewed: Aug. 23, 2009

I really love the flavor of this pie. Not your typical raspberry pie. I did not give it 5 stars because I did not like the crumb top and used a more traditional one, (or my quick one by mixing 1 pkg of instant brown sugar oatmeal with a little soft butter). It can get a little runny sometimes, so a little extra flour or cornstarch isn't a bad idea.

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Jill K.

Home Town: Bourbonnais, Illinois, USA

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Reviewed: May 9, 2009

The taste of this pie is wonderful. The only thing I might do differently next time is to add a bit of cornstarch to thicken the mixture a bit. If you don't let it cool completely, it will be a bit soupy, but still very good. Didn't bother me a bit. We also tripled the crumb topping. I think the amount listed is nowhere near enough...at least for my liking!

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Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 26, 2009

this is very delicious! made it for a friend's birthday a couple weeks ago and everyone raved about it! making it again tonight for a potluck.

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Tiffany

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Reviewed: Jul. 21, 2008

This was good, but I made some changes. I used a prebaked crust and didn't use the breadcrumbs on top, added a little cornstarch to the mix to retain the juice. It tasted great.

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JeanneG

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jul. 1, 2008

Baked very nice. I was hoping it would be a little sweeter, but that was probably my fault for using some raspberries that weren't completely ripe yet. Overall a good pie.

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jnussbaum

Cooking Level: Intermediate

Home Town: Fairbury, Illinois, USA

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Reviewed: Sep. 26, 2007

This was fantastic. I really don't understand how anyone had any problems with it. I too didn't add the bread crubs, and it was just great. It is a little juicy, but it was perfect. I served it warm, and the company that I served it to commented that it was the best dessert she had ever tasted.

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Loni O'Neil

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Reviewed: Apr. 23, 2007

The recipe as is isn't that good. We could taste the flour in the sour cream mixture, the crumb topping should be eliminated or replaced with a better crumb mixture, the flavor was bland, and there needs to be more sugar. IF I were to try this recipe again I'd make some changes. For the sour cream mixture I'd use 1/4c flour, an additional 2T or so of sugar, and 1t vanilla extract. In the berries I'd add 2T sugar and 1T cornstarch and wouldn't bother with a crumble topping.

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Mya Cooks

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Reviewed: Aug. 14, 2006

I'm a sucker for raspberries, so I knew as soon as I saw this reciped that I'd have to try it. I made it with frozen raspberries, omitted the crumble topping and love it, love it, love it. Only thing I would change next time is pouring some of the juice off the berries before I make the pie - I don't care much about how it looks, but it got a little messy with all the juice.

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C. Miller

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Reviewed: Aug. 5, 2006

This pie is one of my favorites. The only thing I do, as some others have said, is add cornstarch to the berries, it can be a bit runny otherwise. Great recipe!

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BAJARS

Cooking Level: Expert

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Reviewed: Jul. 30, 2006

I thought this pie was absolutely delicious; even my mom (who hates sour cream) loved this pie. I altered the recipe slightly to fit my family's tastes, by using only one 16oz tub of sour cream (which equals about 1 cup) and I doubled the crumb topping. It's also great with Peaches or Blueberries. Thanks Holly for this wonderful twist...it's delicious!

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Karen D.

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Jul. 25, 2006

This pie was very good. I did make a few changes, it was very runny so I put it in the fridge, it was alot better cold and set up nice. I also used a brown sugar, flour, and butter crumb topping instead. My family loved it!

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sarah

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Reviewed: Aug. 1, 2005

This pie was very good, and easy to make. We did not add the crumb mixture to the top, and it still came out looking beautiful. Thanks, Holly

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MOLSONGO

Cooking Level: Expert

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Reviewed: Mar. 10, 2005

This pie was very easy to make only took around 5 min. It turned out well and it tasted even better!!! A++

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CINDERSS1

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Reviewed: Aug. 18, 2004

This pie was very nice and not too sweet. I used blackberries instead of raspberries and as I only had about 1 cup of sour cream, substituted the other cup with berry flavoured no fat yoghurt. Turned out beautifully and was very well received!!

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NITESKYE23

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Reviewed: Sep. 17, 2003

OMG this recipe was horrible! What in the name of all that is holy did you people see in this recipe? It looked horrible after baking, it took forever to bake, I baked it for over 40 mins at the recommended temp to give up and finally pull it out of the oven cause it was so runny looking in the middle.... and what is with the crumb topping on top, it does nothing for the pie. Maybe if you used graham crackers or something instead of plain bread crumbs? The flavor wasnt even right, I was embarrassed to serve this just by the look of it, but even more so that I wasted money on the ingredients of this and my time and it tasted "off". I used all fresh ingredients, and it was bland and lifeless. I have had 99% success with every recipe I have tried on this site, but this was the worst.

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GODDESSMAL

Cooking Level: Expert

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Reviewed: Jul. 27, 2003

LOVE IT! My husband and I have never been a fan of fruit pies. I tried this one with my Mom's leftover raspberries - it is now a popular request! Great blend of raspberries and sour cream.

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MKCRASH

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Reviewed: Jul. 1, 2003

This is a great recipe, 5 star, the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice.

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AGADOR

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Reviewed: Dec. 27, 2002

This was so good! I used frozen raspberries, followed the recipe exactly, and it fit perfectly into a prepared frozen Pillsbury deep dish pie crust. It took less that ten minutes. I doubled the recipe and baked two at the same time. Everyone loved them. Even the kids! I will make again and experiment with other fruits.

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METTKAR

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Reviewed: Jul. 3, 2002

This was easy and tasty. Nice contrast of the berries and the sour cream. I will also try it with rhubarb and blueberries.

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JULIERIN

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Sour Cream Raspberry Pie

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