Lunch: Fresh Blackberry Pie

Though this pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.

Ingredients

1 1/2 c. fresh blackberries
1 1/4 c. sugar
1/2 package refrigerated piecrusts
3 tbsp. cornstarch
1/2 tsp. vanilla extract
1 package raspberry gelatin
4 drop blue liquid food coloring
Sweetened whipped cream

Instructions

Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
Preheat oven to 450 degrees F. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450 degrees F for 7 to 9 minutes or until lightly browned.
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.
Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.
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.

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