Sour Cream Raspberry Pie

Sour Cream Raspberry Pie


"Creamy raspberry pie with a sweet crumble topping."

Ingredients {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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  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 32

  1. 36 Ratings


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.


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.

Mya Cooks

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.