Pie crust
1 (15 oz.) can blackberries
Liquid from blackberries
2 tbsp. cornstarch
1/2 c. sugar
Pinch salt
1 tbsp. butter
1 tsp. lemon

Divide pie crust into 2 parts and roll out. Cut each circle into 6 pie shape wedges. Drain the blackberries and place the blackberry juice mixed with the cornstarch, sugar and salt in the top of a double boiler and cook to thicken. Remove from the heat and add the butter, lemon juice and berries. Place a good tablespoon of berry mixture in the center of each pie crust wedge and bring edges together, pinching to close the dumpling. Bake the dumplings at 450 degrees for 15 minutes. Serve each warm with the warm milk dip. Serves 6.