Simple Berry Pie

by Carol Ann

2 prepared 9” Pie Crusts
4 cups fresh Blackerries (Sub: Boysenberries, Loganberries, Raspberries)
1 cup plus 1 tbsp Granulated Sugar (separated)
1 tsp Corn Starch
1 tbsp Butter

In large bowl, combine berries, corn starch, sugar and butter, and cook over medium heat until thickened. Pour mixture into 9” pie crust. Cover filling with second pie crust and seal edges with fingers moistened with Half & Half. Cut three small slits in the center of top crust, and sprinkle with a 1 tbsp sugar. Bake in a 375° oven for 15 minutes, then reduce temperature to 350° and bake an additional 45 minutes, until berries are tender when pricked with a sharp knife and crust is golden brown.