Old Fashioned Blackberry Pie

• Classic Crisco Pie Crust Double Crust
• 4 cups blackberries fresh or frozen and partially thawed
• 1 1/4 cups sugar
• 6 tablespoons cornstarch
• 2 tablespoons butter softened
• 1 dash salt

1. PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
2. HEAT oven to 350u0b0F.
3. COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
4. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
5. BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

pie crust, blackberries, sugar, cornstarch, butter, salt

Taken from www.yummly.com/recipe/Old-Fashioned-Blackberry-Pie-2663616 (may not work)