1 qt. blueberries
3/4 c. sugar
1 egg
1 tbsp cornstarch
2 tbsp. water
Juice of 1 lemon
1/2 lb. butter
2 tbsp. sugar
2 1/2 c. flour
1 egg, yolk

1. Wash over the blueberries and add 3/4 cup sugar. Beat the egg and mix it in, then add the cornstarch, which has been dissolved in the water and lemon juice. Put it all in a large saucepan and cook slowly until it is juicy.

2. Preheat oven to 350 degrees.

3. Sift the flour and 2 tablespoons sugar together, cut in the butter, and when it is well blended add the well beaten egg yolk. Roll it into a ball; chill it.

4. Then pat it into a 9-inch spring form pan. Add the berries and bake for 45 minutes. Serves 8.