Fresh Blackberry Pie

By Joan_Z

Ingredients

• 1 1/2 cups blackberries
• 1 1/4 cups sugar - divided
• 1/2 pkg Refrigerated pie crust
• 3 tbsp corn starch
• 1 1/2 cups water
• 1/2 tsp vanilla extract
• 1 3 oz pkg Raspberry gelatin
• 4 drops Blue liquid food coloring Cool Whip or Reddi Whip

Preparation

Step 1

Gently toss berries and 1/4 cup sugar in a large bow; cover and chill 8 hours. Drain

Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp. Price bottom and sides of pie crust with a fort.

Bake at 450 degrees for 7-9 minutes or until lightly browned.

Stir together cornstarch and remaining 1 cup of sugar in a small saucepan, slowly whisk in 1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly 7-8 minutes or until mixture thickens.

Stir together raspberry gelatin and blue liquid food coloring in a small bowl. Whisk into the warm cornstarch mixture.

Spoon blackberries into pie crust; Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated.

Chill 2 1/2 hours. Serve with whipped cream if desired.