Raspberry Sour Cream Pie

Name: Raspberry Sour Cream Pie
Prep time: 20 min
Cook time: 50 min
Total time: 190 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 piece 9-inch pie crust (store-bought or homemade); 2 cups fresh raspberries (washed and dried); 1 cup sour cream; 3/4 cup granulated sugar; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 piece egg (beaten); 1/2 cup brown sugar (packed); 1/4 cup all-purpose flour; 1/4 cup butter (cold and cubed)

190 min 8 slices Medium

All Recipes

Delight in the tangy sweetness of raspberry sour cream pie, a perfect dessert for any occasion.

Prep

20 min

Cook

50 min

Total

190 min

Servings

Difficulty

Medium

Raspberry sour cream pie is a delightful dessert that combines the tartness of raspberries with the creamy richness of sour cream, all nestled in a flaky pie crust. This version of the pie stands out due to its perfect balance of sweet and tart flavours, making it a favourite for berry lovers. This recipe is designed for those who appreciate a classic dessert with a twist. By incorporating sour cream, the pie achieves a unique texture and taste that complements the natural sweetness of the raspberries. It's an ideal treat for family gatherings, potlucks, or simply as a special homemade dessert.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C).

Prepare the crust

Place the pie crust into a 9-inch pie pan, trimming any excess dough.

Pro tip: Use a fork to prick the base to prevent bubbling.

Mix the filling

In a large bowl, combine sour cream, sugar, flour, vanilla, and salt. Mix well until smooth.

Pro tip: Ensure the sugar is fully dissolved for a smoother filling.

Add raspberries

Gently fold in the raspberries to the sour cream mixture. Pour the filling into the prepared pie crust.

Pro tip: Handle raspberries gently to avoid crushing them.

Prepare the topping

In a small bowl, combine brown sugar and flour. Cut in the butter until the mixture resembles coarse crumbs.

Pro tip: Use a pastry cutter for best results.

Top the pie

Sprinkle the brown sugar topping evenly over the raspberry filling.

Pro tip: Ensure an even layer for consistent baking.

Bake the pie

Place the pie in the preheated oven and bake for 50 minutes, or until the filling is set and the topping is golden brown.

Pro tip: The filling should slightly jiggle but not be liquid.

Cool and serve

Allow the pie to cool at room temperature for 2 hours before serving.

Pro tip: Chill for 2 hours for easier slicing.

💡

Tips & Tricks

Ensure your raspberries are fresh and dry to prevent a soggy crust.
Chill the pie for at least 2 hours for easier slicing and serving.
Use a pie crust shield to prevent over-browning of the crust edges.

Frequently Asked Questions

Can I use rhubarb instead of raspberries?

Yes, you can substitute raspberries with rhubarb. Adjust sugar to taste, as rhubarb is more tart.

How many calories are in a slice of raspberry sour cream pie?

Each slice of raspberry sour cream pie contains approximately 320 calories.

Can I freeze raspberry sour cream pie?

Yes, you can freeze the pie. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

How long does raspberry sour cream pie last in the fridge?

Stored in an airtight container, the pie lasts up to 3 days in the fridge.

What variations can I try with this pie?

Try adding a layer of rhubarb with raspberries or use a mix of berries for a different flavour profile.

Serving Suggestions

Serve this raspberry sour cream pie chilled or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a cup of coffee or a light dessert wine for a perfect finish to your meal. This pie can be made ahead of time and stored in the refrigerator for up to 3 days. For longer storage, consider freezing the pie without the whipped topping, and thaw it in the refrigerator before serving.

Nutrition per serving

320

Calories

Protein

16g

Fat

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