1/4 c. cold water
scant pinch salt
1 pint blackberry juice and berries*
1 pie crust, baked
1 c. cream or evaporated milk, whipped
Soak the gelatin and salt in cold water for about 5 minutes. Heat berry juice to boiling; add to gelatin. When almost set, add the whole berries and pour into pastry crust. Refrigerate until firm. When ready to serve, cover top with whipped cream. (This can be sweetened and egg whites can be beat with cream to make it very stiff.)
*This recipe is for canned fruit, but fresh fruit can be used adding necessary sugar. Use other berries in the same way.
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