1-9″ Two Crust Unbaked Pie Shell

Filling:
1 qt. Blackberries, washed and patted dry
3/4 c. Granulated Sugar
2 Tbsp. Cornstarch
1/4 tsp. Cinnamon
2 tsp. Lemon Juice
1/2 tsp. Vanilla
2 Tbsp. Butter, cut into small cubes

Stir together all ingredients and spoon into a pastry lined pie plate.
Roll out dough for top crust and place on top of berries.
Crimp edges and cut slits in top crust to allow steam and juice to escape.
Bake 35-45 minutes at 425°F.