BLACKBERRY PIE
1 1/2 cups fresh blackberries
1 1/4 cups sugar, divided
1/2 (15oz) package refrigerated pie crust
3 Tbsp. cornstarch
1 1/4 cups water
1/2 tsp. vanilla extract
1 (3oz) package raspberry gelatin
4 drops blue food coloring
Sweetened whipped cream (optional)
1. Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. DRAIN.
2. Fit pie crust into a 9-inch pie plate, fold edges under and crimp. Prick bottom and
sides
of pie crust with a fork.
3. Bake at 450 for 7 to 9 minutes or until lightly browned.
4. Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk
in
1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8
minutes
or until mixture thickens.
5. Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into
warm cornstarch mixture.
6. Spoon blackberries into pie crust. Pour glaze evenly over berries, pressing down
gently
with spoon to be sure all berries are coated.
7. Chill 2 1/2 hours. Serve with whipped cream, if desired