Southern Blackberry Cobbler

5 cups fresh blackberries, rinsed and well drained#190;cup plus 1 tablespoon sugar1 tablespoon cornstarch#8539; teaspoon salt1 tablespoon unsalted butter, cut into bitsUnbaked pastry for 9-inch single crust pie1 tablespoon milkHeat oven to 425 degrees.Pour the berries into a 9-inch square baking dish.Sift together the #190;cup sugar, the cornstarch and salt into a bowl. Sprinkle the mixture over the blackberries. Dot with the butter.Roll out the pastry on a lightly floured surface into a 9-inch square, then place on top of the berries. Trim the edges, sealing them against the dish. Make several slits in the top of the crust to allow steam to escape. Brush the pastry top with the milk, and sprinkle with the remaining 1 tablespoon sugar. Bake for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool on a wire rack. Serve warm or at room temperature, plain or with heavy cream, whipped cream or ice cream.Serves six to eight."Cider Beans, Wild Greens and Dandelion Jelly" by Joan E. Aller (Andrews McMeel, 2010)