Recipe: Blackberry Dumplings (baked - using pie crust)

BLACKBERRY DUMPLINGS

2 prepared pie crusts
1 (15 oz.) can blackberries, undrained
2 tbsp. cornstarch
1/2 cup 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 mix the blackberry juice with the cornstarch, sugar, and salt in the top of a double boiler; cook to thicken.

Remove from the heat and stir in the butter, lemon juice and berries.

Place a good tablespoon of the 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.