2 tbsp. flour
1 qt. raspberries
1 c. sour cream
2-3 tbsp. sugar
1 9" unbaked pie shell

Sprinkle flour on bottom of unbaked pie shell. Fill with raspberries. Spread sour cream over top of berries. Sprinkle with sugar. Bake at 375 degrees for 30-40 minutes until golden and bubbly.