With rack at lowest position, heat oven to 400 degrees. Have ready an 8 inch loose bottom cake pan or spring form pan.

CRUST:

1 c. flour
1/2 c. butter at room temperature
2 tbsp. sugar
1/8 tsp. salt
1 tbsp. white vinegar
(I use lemon juice)

Mix flour, sugar, and salt in a medium size bowl; with pastry blender or 2 knives cut in butter until particles resemble coarse crumbs. Sprinkle with vinegar and shape dough into a flat circle. With lightly floured fingertips press dough 1/4 inch thick over bottom of cake pan and less thick up the sides (1 1/4 inches high if using springform).

FILLING:

1/3 c. sugar
1/4 tsp. cinnamon
1 tbsp. flour
5 c. blueberries