From the kitchen of Stephanie Knewasser. When we lived in Ithaca, NY blackberries grew wild all around us. I always use Mom's Pie Crust recipe.
Combine: 3/4c - 1c sugar 1/4c flour 4 c blackberries If using FROZEN fruit, let stand 15-30 minutes, fruit should be partially thawed, but still icy. Place in a pastry lined pie dish. Dot with butter. Cover with pastry. GENEROUSLY brush with milk then sprinkle with sugar.
Bake @ 375 for 65 minutes or until fruit is bubbly & crust is golden.
"When the world says 'Give up' hope whispers 'Try it one more time.'"