Fresh Blackberry Pie

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  • 20 min prep time
  • 10 hr 40 min total time
  • 8 ingredients
  • 8 servings


1 1/2
cups fresh blackberries
1 1/4
cups sugar
Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoons cornstarch
1 1/4
cups water
teaspoon vanilla
box (4-serving size) raspberry-flavored gelatin
drops blue food color


  1. 1 In large bowl, gently toss berries and 1/4 cup of the sugar. Cover; refrigerate 8 hours.
  2. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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