The Unconfidential Cook

(Reader Recipe)

Well not literally one minute, but not much longer than that, writes Kitty, who is a great cook and has been so generous with her recipes already—clearly she’s a sharer, not a hoarder (check out her others, below)….”I’ve been making this for 25 years (or more!) and it is my absolute favorite dessert recipe, beautiful and delicious.  You can use raspberries, wild strawberries and/or blackberries, in season, too, plus it’s relatively reasonable in the calorie department because it’s all fruit and no cream filling (of course, I am overlooking the calories in the buttery crust). Once or twice I used whole-wheat flour instead of white, which made it seem even more special.” 

1 1/4 cups plus 2 T flour, divided

1/8 t. salt

2 T plus 2/3 cups sugar, divided

10 T butter, slightly softened

1 T white vinegar

5 cups blueberries, divided

1/8 t. cinnamon

In medium bowl, mix 1 1/4 cups flour, salt and 2 tablespoons sugar. Cut in butter until particles resemble coarse crumbs. Sprinkle with vinegar. Shape into dough and, with lightly floured fingers, press into loose-bottom cake pan (I use a flan pan.). Add 3 cups of blueberries. Mix remaining 2 tablespoons flour with remaining 2/3 cup sugar and the cinnamon. Sprinkle over blueberries. Bake on lowest rack in preheated 400 degree oven for 50-60 minuttes , or until crust is well-browned and filling is bubbling. Remove from oven and place on rack to cook. Cool slightly and remove from pan. Sprinkle with remaining 2 cups of blueberries. Serves 8.

Other Recipes from Kitty

Braised Flanken with Pomegranate

Scandanavian Cold Cucumber Soup