Fresh Blackberry Pie

Pillsbury® pie crust layered with blackberries and cornstarch-gelatin mixture turn into a delicious pie – perfect for baked dessert.

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Servings 8

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ingredients 8
Prep Time 20 min
Total Time 10 hr 40 min

Ingredients

1: 1/2 cups fresh blackberries

1: 1/4 cups sugar

1: Pillsbury® refrigerated pie crust, softened as directed on box

3: tablespoons cornstarch

1: 1/4 cups water

: 1/2 teaspoon vanilla

1: box (4-serving size) raspberry-flavored gelatin

4: drops blue food color

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Directions

1 In large bowl, gently toss berries and 1/4 cup of the sugar. Cover; refrigerate 8 hours.
2 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Prick bottom and sides of crust with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely on cooling rack, about 15 minutes.
3 Meanwhile, in small saucepan, stir together cornstarch and remaining 1 cup sugar; slowly stir in water and vanilla with whisk. Cook over medium heat 7 to 8 minutes, stirring constantly, until mixture thickens. In small bowl, mix gelatin and food color; stir into warm cornstarch mixture.
4 Drain blackberries; spoon into cooled baked shell. Pour glaze evenly over berries, pressing down gently with spoon to be sure all berries are covered. Refrigerate 2 hours before serving.