Another delectable, and really quite easy, way to use up some of the summer's blueberries. Especially good served with ice cream.
Use your favorite recipe, or try this whole wheat crust.
1/4 cup butter or margarine, melted
2 tablespoons chicken fat, melted
1 tablespoon maple syrup (optional)
1-1/4 cups whole wheat pastry flour
Heat butter and chicken fat until foamy; remove from heat. Add syrup if desired. Mix in flour to make pastry dough. Press into a straight-sided 9-inch tart pan or a pie plate.
4 cups blueberries, reserving about 1 cup for topping
3 tablespoons whole wheat pastry flour
4 to 6 tablespoons maple syrup
Place blueberries in pie crust. Sift flour over berries and drizzle with syrup; dust with cinnamon if desired. Bake at 350 degrees F for about 50 minutes, until berries are thickened and crust is nicely browned. Remove from oven and immediately pour reserved fresh blueberries over the top. Serve while still warm.