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baked pie shell, cooled
3/4 c. sugar
3 Tbsp. cornstarch
1 1/2 c. water
blackberry Jell-O (3 oz. pkg.)
1 to 1 1/2 pt. blackberries
(fresh or frozen)

Mix sugar and cornstarch in saucepan. Add 1 1/2 cups
water. Cook until clear; remove from heat. Add 1 package
blackberry Jell-O. Stir to dissolve. Cool slightly and add 1
pint or more of the blackberries. Fold into Jell-O mixture
carefully. Pour into chilled crust. Store in refrigerator.
Keeps well. Serve with whipped cream or ice cream. Use 1
tablespoon less of Jell-O when using fresh berries.

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