PASTRY:

2 c. sifted Martha White all-purpose flour
2 tsp. sugar
1 tsp. salt
1/2 c. (1 stick) butter, softened
1 egg, beaten
About 1/4 c. milk

Sift together dry ingredients; cut in butter until mixture resembles coarse cornmeal. Add egg and enough milk to make a soft dough. Stir gently with a fork until mixture holds together. Press into a smooth ball. Divide dough in half; cover and set aside. Prepare filling.

FILLING:

2 c. sugar
3 tbsp. flour
6 c. fresh blackberries
1/2 c. (1 stick) butter, divided
2 c. water
2 tbsp. sugar

Preheat oven to 375 degrees. Grease a 9x13x2 inch baking dish. Carefully fold 2 cups sugar into berries. Roll out half of dough into a 10x14 inch rectangle. Cover with half of berry mixture, spreading within 2 inches of edges. Dot with half the butter. Roll up jelly-roll fashion, folding ends under, and carefully place in prepared dish.

Repeat procedure with remaining pastry and filling. Cut several slits in top of each roll. Pour water into dish around rolls; sprinkle rolls with 2 tablespoons sugar. Bake 60 to 65 minutes.