Blackberry Pie

Yesterday morning on Facebook, Pillsbury® had posted this very yummy looking Blackberry pie picture and recipe that caught my eye. In reading through the recipe, it sounded very easy and had a little different twist on a traditional pie. So I picked up some fresh blackberries, I thought about it all morning and I drooled over it all afternoon. After much patience and waiting, it was finally dessert time and I was very sadly disappointed. It was overly sweet and very pasty tasting. I would have much rather just had a big piece of traditional Blackberry pie. 



1 Pillsbury® refrigerated pie crust, softened as directed on box

1

 cup cold water

3

 tablespoons cornstarch

1 

cup sugar

3 

tablespoons corn syrup

1 

box (1.4 oz) blackberry-flavored gelatin OR 1/2 box (3-oz size) (3 1/2 tablespoons) black cherry-flavored gelatin

8

 drops blue food color

4

 cups fresh blackberries

1 

container (8 oz) frozen whipped topping, thawed

Extra blackberries for garnish, if desired

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in 2-quart saucepan, mix water and cornstarch; add sugar and corn syrup. Cook, stirring constantly, until mixture boils and slightly thickens. Remove from heat; stir in gelatin and food color. Cool completely in refrigerator, about 30 minutes, stirring occasionally.
3. Mix in blackberries. Spread in baked shell. Refrigerate until set, about 3 hours. Serve pie with topping and extra blackberries. Cover and refrigerate any remaining pie.

Makes 8 servings