Marionberry Pie

Pie Crust for a 9-inch two crust pie

Preheat oven to 375°

¼ cup cornstarch

1 heaping cup sugar

1 ¾ lbs (6 ½ cups) fresh or frozen marionberries or other blackberries (for frozen,

measure, thaw until somewhat softened, and use all juices)

Stir together cornstarch and sugar in a large bowl. Add berries with juices and

toss to coat. Arrange evenly in pie shell. Place top crust over berries. Fold edge

under so it’s flush with pan rim, then crimp.

Sprinkle crust with sugar and nutmeg.

Put a foil lined rimmed pan underneath the pie pan.

Bake 55-60 minutes (up to 1 ½ hours if berries were frozen) If edge starts to get

dark cover with foil.