Mix blackberries, sugar and water in saucepan. Bring to boil, turn down, and

cook 20 or 30 minutes. Add cornstarch (dissolved in water) and cook until

thick. If not thick enough, add more cornstarch. Take off stove and strain fill-

ing over until no seeds remain.

Add sugar and cream of tartar and beat until peaks stand alone.

Pour filling, strained, into baked pie shell and spread meringue on top leaving

peaks. Put in 400 oven until meringue ins golden brown. Remove from oven

and cool.