BLUEBERRY TORT

1½ cups flour

pinch salt

3 tab. sugar

¾ cup butter, softened

1½ tab. white vinegar

Combine flour, salt and sugar. Work in butter. Mix in vinegar. In a 9X1½” round, loose-bottom, layer cake pan; spread mixture on bottom to depth of ¼” and thinly up the sides.

FILLING

½ tea. cinnamon

½ cup sugar

3 tab. cornstarch

6 cups blueberries, divided

1 tab. butter

Combine dry ingredients. Add 4 cups blueberries. Pour into crust; dot with butter. Bake 400' for 1 hour. Remove from oven and put 2 cups uncooked blueberries on top. Cool. Remove rim of pan. To freeze: cover well. Use fresh blueberries on top after freezing or use “Fresh Fruit Pie” recipe.