Ingredients
| 2 | unbaked 9-inch pie crusts |
| 4 | cups fresh blackberries |
| 1 | cup sugar |
| 1 | cup water |
| 1 | teaspoon lemon juice |
| 3 | tablespoons Clearjel or cornstarch |
Instructions
Roll out one pie crust and transfer it into a 9-inch pie plate. Combine blackberries, sugar, water, lemon juice and Clearjel or cornstarch in a saucepan. Cook until just thickened, stirring constantly. Pour filling into pie shell. Roll out the other crust to a diameter of 11- to
12-inches and gently lay over the top. Trim edges evenly, then tuck under and crimp. Poke four or five vent holes in the top of the crust with a fork. Bake at 350 degrees F for approximately 25 minutes. Serves 8
