This is from the can of Oregon Blackberries - on the back of the label. It was very delicous and very easy. I made my own pie crust, but you could also buy a pre-made pie crust at the grocery store.
2 cans Blackberries (drained, reserve syrup from 1 can)
6 tablespoons sugar (more or less to taste)
3 tablespoons cornstarch
2 tabelspoons lemon juice (optional)
1 tablespoon butter (optional)
Pastry for a double crust, 9-inch pie
Preheat oven to 400°F. Drain the berries and reserve the syrup from one can. Stir the blackberry syrup into the combined mixture of cornstarch and half of the sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in remaining sugar, blackberries and lemon juice. Let stand while preparing pastry.
Line a 9 inch pie pan with pastry and fill with fruit filling. Dot with butter. Adjust top crust on pie, cutting slits for steam to escape, and seal. Bake for 30 minutes or until filling is bubbly and crust is golden brown.
Note: I would also put a pan under the pie, just in case the filling bubbles out, like mine did. : )