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.
3/4c - 1c sugar
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.
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