Raspberry Sour Cream Pie 


  • 1 -9” pie crust
  • 3 cups fresh raspberries, washed and drained
  • ¾ cups white or raw sugar
  • 1/3 cup all-purpose flour
  • 2 cups sour cream (not no-fat)
  • ½ tsp. vanilla


  • 3 tbsp. Panko crumbs
  • 3 tsp. sugar
  • 3 tsp. melted butter


  • Preheat oven to 400 degrees.
  • Spread raspberries evenly over bottom of pie shell
  • Mix 2 tbsp. of the measured sugar with 1 tbsp. of the measured flour and sprinkle over berries.
  • Mix rest of sugar and flour together and add sour cream and vanilla.
  • Combine well and spread evenly over the berries.
  • Combine topping ingredients and sprinkle over sour cream.
  • Place pie in oven for 10 minutes, and turn heat down to 350 degrees.
  • Bake for about 30 more minutes or until crust and filling are browned.


I have made this pie with blueberries, peaches, Saskatoon berries. Each one requires minor adjustments to the sugar, but they are all equally delicious. (Try peaches and blueberries!)