1 c. water
1 c. sugar
1 baked pie shell (cooled)
3 tbsp. cornstarch
3 tbsp. blackberry Jello (or black raspberry)

Cook sugar, water and cornstarch until thick and clear color. Remove from heat. Add 3 tablespoons blackberry Jello. Spoon a few spoonfuls of cooked mixture in bottom of cool pie shell. Fill pie shell with fresh or frozen blackberries. Pour remaining cooked mixture over the berries. Refrigerate. Serve with whipped cream or Cool Whip.

You may use fresh peaches and peach Jello or strawberries and strawberry Jello, or fresh cherries that have been pitted and cherry Jello. (Use more sugar for cherries.)