PREPARE recipe for Double-Crust Classic Crisco Pie Crust. Roll out bottom crust. Line 9-inch pie plate with crust. Trim edges even with outside edge of pie plate. Set aside.
HEAT oven to 350ºF.
STIR sugar, corn starch and salt in large bowl until blended. Add blackberries and butter. Toss gently. Spread in prepared crust, sprinkling loose sugar mixture over top. Moisten edges of crust with water.
ROLL out top crust into a 12-inch circle. Place over filled pie. Trim top crust 1-inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust. Crimp edge to seal. Flute edge as desired. Cut several 1/2-inch slits in top crust to allow steam to escape.
BAKE 1 hour or until filling is bubbly and crust is golden brown. Cool completely on wire rack.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 470
Calories from Fat190g
Total Fat 22g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 330mg
Potassium 0mg
Total Carbohydrates 66g
Dietary Fiber 5g
Sugars 34g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
