Blueberry Torte

1st Prize 2008 Blueberry Bake-Off
Martha Friedman

Pie Crust:
1 cup flour
1 stick butter
½ tsp baking soda
1 tsp white vinegar
½ tsp salt (optional)
1 tsp water

Using a pastry wire, mix all together; press into a torte pan (9”).  Pour in topping evenly.

Bake at 400  for 40-50 minutes.  Top with saved blueberries immediately upon removing from pan.  Sprinkle a bit of sugar on top.

Topping:
(Use only 1 pint to mix with flour, sugar, cinnamon; save 2nd pin to place on top when removed from oven.)

2 pints blueberries
3 tbsp flour
¾ cup sugar
1 tsp cinnamon

Save top (better half) of each pint of blueberries; clean and wash.  Take bottom half of berries and mix with flour, sugar and cinnamon.  Pour into pastry shell. Bake as above.