Sour Cream Raspberry Pie Recipe -
Sour Cream Raspberry Pie Recipe

Sour Cream Raspberry Pie

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"Creamy raspberry pie with a sweet crumble topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.
  2. Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
  3. Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 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.

Most Helpful Critical Review
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.


36 Ratings

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.

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!!

Sep 14, 2003

My five year old (I helped a little) made this pie for Easter. EVERYONE loved it, and it was super easy! However, the nine inch pans seemed a bit too big. I will either use 8 inch next time, or make a little extra custard to fill the pans more.

May 10, 2003

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.

Dec 17, 2002

This pie is delicious. I made it for Thanksgiving. It dissapeared way before the traditional pumpkin. Everyone loved it. I made it again but used mixed berries instead of just raspberries. Absolutely delightful...and very easy. Michelle

Aug 05, 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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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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