Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.