Blueberry Kuchen
Submitted by ddoug on August 24, 2007 at 10:44 am

You can make the crumb pastry below or use any 9" pie crust. I use high-bush (large) blueberries, but I suspect you could use the low-bush (small) berries. This recipe was given to me by a neighbor back in 1967 when I was first married. It came from a Woman's Day cookbook, I believe. I have no idea why it's called a kuchen; I would call it a tart.

Preheat oven to 400º. Use 9" torte pan with removable rim or regular pie plate.

Combine and set aside:
2 cups fresh blueberries
1 cup sugar (I often use less, around 3/4 c.)
2 Tbs. flour
dash cinnamon OR nutmeg (I prefer the latter)

Mix together with pastry blender or in food processor:
1 cup. AP flour
pinch salt
2 Tbs.. sugar
2 Tbs. butter
1 Tbs. vinegar

Mixture should be crumbly.

Spread mixture on bottom and up 1" of the side of the pan. Pour berry mixture into crust.

Bake 1 hour or until whole berry mixture is bubbly.

Remove from oven and add 2 cups fresh blueberries to hot berries. Press gently, so most are touching the hot berry mixture. If using a removable rim, take off only after the tart is totally cool.

When totally cool, dust with confectioners' sugar. (I put some in a small sieve and rub it through with a spoon.