1 quart blackberries (4 cups)
1 cup granulated
sugar
2 cups water
3 tablespoons cornstarch
1 single pie
crust, rolled into a 9-inch square
Preheat oven to 375-degrees. In a small bowl, whisk together cornstarch
and sugar. Add to water and bring to a
boil, whisking constantly. As mixture
thickens, remove from heat and let cool for about 10 minutes. Place blackberries in a colander and rinse
with cold running water. Drain! Gently fold berries into thickened sauce. Spoon into an 8 x 8 x 2-inch baking dish
coated with cooking spray. Fold pastry into quarters, cut steam vents and
unfold on top of blackberries. Flute
edges and sprinkle lightly with granulated sugar. Cover edges with foil. Bake for 20 to 25 minutes and remove
foil. Bake for another 10 minutes or
until top is golden brown. Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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