1 c. sugar
2 tbsp. cornstarch
1 c. water
4 tbsp. dry blackberry Jello
1 qt. blueberries
Pie shell

Put sugar, cornstarch, and water into saucepan and boil until clear and thick. Add 4 tablespoons dry blackberry Jello. Chill. Add 1 quart blueberries. Stir and put in pie shell or roll crust to fit cookie sheet and bake. Put in refrigerator and chill. Great to take on picnics.