INGREDIENTS

Baked 9 inch Pie Shell
5 cups frozen Marionberries, divided
4 Tablespoons cornstarch
1 cup granulated sugar
2 Tablespoons lemon juice

DIRECTIONS:

Crush 2 ½ cups of Marionberries with a fork or pastry blender; stir in cornstarch, sugar, and lemon juice. (Return remaining berries to freezer.) Cook berry cornstarch mixture over medium –high heat, stirring constantly, until mixture is clear and is thick enough to hold a plastic spoon straight up in the center, 4-6 minutes. Remove from heat and cool mixture completely in refrigerator, stirring occasionally.  Remove remaining berries from freezer and gently fold into cooked, cooled, berries. Turn into crust. Refrigerate until well chilled. Serve with Marionberry ice cream.