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A mouth-watering pie guaranteed to cool you off on a summer day. This recipe is easy, even though it features a glaze you make from scratch. Mom often tosses in a few blueberries or raspberries if they're still in season.

• 1 quart fresh blackberries
• 3/4 cup sugar
• baked 9-inch pie shell
• 3 tablespoons cornstarch
• dash of salt
• 1 tablespoon butter

1. Start by cooking one cup of blackberries and 3/4 cup water until berries are soft.
2. Strain, reserving juice.
3. Discard the strained berries.
4. To make the glaze, mix sugar, salt, and cornstarch.
5. Add one cup of the strained blackberry juice and cook over medium heat unitl thickened and clear.
6. Add butter, cook slightly, add remaining fresh blackberries, stir to coat berries, and pour into baked pie shell and chill.
7. Top each serving with a tablespoon of Cool Whip.

Serves six.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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