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.
Similar Recipes
Blackberry
Cobbler
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