1 pt. blueberries
1 1/2 c. sugar
1 1/2 tbsp. cornstarch
2 1/2 c. self-rising flour
1/4 tsp. baking soda
1/4 c. shortening
7/8 c. buttermilk

Add 1/4 cup water to fresh berries and let come to boil. Add sugar and cook until tender. Add cornstarch and simmer until thickened. Sift 2 cups flour and soda together. Cut shortening into flour until particles are as fine as coarse crumbs. Add milk and stir with fork. Stir in additional flour to make a stiff dough.

Roll out dough into thin layer. Cut dough in circles. Spoon blueberry filling in circle, fold, press edges with fork to close. Fry tarts in hot oil over medium heat until golden brown.