2 tbsp. cornstarch
1/2 c. unsweetened orange juice, divided
8 c. fresh blackberries
2/3 c. sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Vegetable cooking spray
1 c. all-purpose flour
1/4 tsp. salt
2 tbsp. plus 2 tsp. vegetable oil
2 to 3 tbsp. cold water

Combine cornstarch and 1/4 cup orange juice; set aside.

Combine remaining 1/4 cup orange juice and next 5 ingredients in a heavy saucepan; stir well. Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally. Stir in cornstarch mixture. Return to a boil, and cook 1 minute, stirring constantly, until thickened and bubbly. Remove from heat; pour into a 10 x 6 x 2-inch baking dish coated with cooking spray, and set aside.

Combine flour and salt; stir well. Combine oil and water; stir well. Pour oil mixture into flour mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill.

Roll dough to 1/8-inch thickness on a lightly floured surface. Cut into 1/2- inch strips; arrange over blackberry mixture in a lattice fashion. Bake at 425 degrees for 30 to 35 minutes. Yield: 8 servings.