PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
HEAT oven to 350ºF.
COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Red raspberries may be substituted for blackberries.
Serving Size (1 slice, 1/8 of pie), Calories 470 (Calories from Fat 190), Total Fat 22g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 10mg, Sodium 330mg, Total Carbohydrate 66g (Dietary Fiber 5g, Sugars 34g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 25%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.