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Blueberry Kuchen
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Source: Joanna Benne
| CRUST | |
| 1 cup | flour |
| pinch | salt |
| 2 T | sugar |
| 1/2 cup | butter |
| 1 T | white vinegar |
| FILLING | |
| 2/3 cup | sugar |
| 2T | flour |
| cinnamon | |
| 3 cups | blueberries, fresh or frozen |
| TOPPING | |
| 1 cup | blueberries, fresh |
| powdered sugar | |
Preheat oven 400 degrees. Use tart pan with removable sides.
Combine flour, salt, and sugar. Add butter pats and vinegar. Using the tips of the fingers knead mixture until coarsely combined. Evenly spread over the bottom of the tart pan and refridgerate for a few minutes. Press dough onto bottom and up the sides of the tart pan.
Combine filling ingredients. If using frozen berries, let them sit a few minutes in the sugar mixture. Pour into tart pan. Bake 1 hour. On removal from the oven spread 1 cup of fresh berries across kuchen. Cool. Remove sides of tart pan.
Before serving dust with powdered sugar.
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