Fresh Blackberry Pie

• 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)

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 450u0b0 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.

fresh blackberries, sugar, cornstarch, water, vanilla, raspberry gelatin, coloring, whipped cream

Taken from www.myrecipes.com/recipe/fresh-blackberry-pie (may not work)