Fresh blackberries star in this summery dessert. Find more seasonal blackberry recipes in our June/July magazine or at the first-ever Blackberry Jubilee taking place June 29 in New Albany.
Recipe contributed by Robert Hays
1 baked pie shell
1 quart blackberries
¾ cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1 cup water
Prepare and bake a premade or homemade pie shell with a generous high rim, and set aside.
Blend 1 cup of the blackberries, reserving the rest whole.
In a saucepan, combine the sugar, cornstarch, salt and water, and cook over low heat, stirring until thickened for 10 to 15 minutes.
Add the blended fruit to the syrup to give color. Evenly distribute the reserved whole berries into the baked pie shell. Pour the syrup over the berries, coating them thoroughly by turning but not displacing them. Chill the pie in the refrigerator for at least 4 hours. Serve topped with whipped cream.