Blackberry Pie

3 tablespoons cornstarch or potato starch

1 cup sugar

4½ cups blackberries

1 9-inch piecrust, pre-baked

Unsweetened whipped cream, for topping

Whisk the starch and sugar together, and set aside. Put 1 cup of the berries in a small saucepan, and mash them with a fork. Cook and stir over medium heat for about 7 minutes, until the berries begin to break down and release their juice. Stir the cornstarch mixture into the berries, and cook and stir until thick and bubbling and the sugar is dissolved, about 7 minutes. The mixture should coat a spoon and a line drawn along the spoon will stay clear. Cool until lukewarm.

Spread the remaining berries in the crust, then pour the cooked mixture over the fresh berries and gently stir until distributed evenly.

Chill for 3 to 4 hours until the filling is set. Serve or cover and refrigerate for up to 24 hours. Garnish each slice with a dollop of whipped cream.

Serves eight.

"Mrs. Rowe's Little Book of Southern Pies" by Mollie Cox Bryan (2009 Ten Speed Press)