Fresh Blackberry Pie

Name: Fresh Blackberry Pie
Ingredients: 1 1/2 cups fresh blackberries; 1 1/4 cups sugar, divided; 1/2 (15-ounce) package refrigerated piecrusts; 3 tablespoons cornstarch; 1 1/4 cups water; 1/2 teaspoon vanilla extract; 1 (3-ounce) package raspberry gelatin; 4 drops blue liquid food coloring; Sweetened whipped cream (optional)

9 ingredients

6 steps

Ingredients

1 1/2 cups fresh blackberries
1 1/4 cups sugar, divided
1/2 (15-ounce) package refrigerated piecrusts
3 tablespoons cornstarch
1 1/4 cups water
1/2 teaspoon vanilla extract
1 (3-ounce) package raspberry gelatin
4 drops blue liquid food coloring
Sweetened whipped cream (optional)

Directions

1

Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
2

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust 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 the warm cornstarch mixture.
6

Spoon blackberries into piecrust. 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.