1 1/2 c. water
3/4 c. sugar
3 tsp. cornstarch
1 (3 oz.) box raspberry Jello
1 qt. blackberries

Cook water, sugar, cornstarch until thick and bubbly. Add Jello, stir, then add blackberries, stir. Pour into baked 9 inch pie shell. Refrigerate. Best when served cold and topped with whipped cream.