4-6 c. fresh blueberries (or raspberries or boysenberries)
1 1/2 c. regular all-purpose flour (unsifted)
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. (1/4 lb.) soft butter
1 egg
1/3 c. sugar
2 tbsp. regular all-purpose flour
About 1/4 c. powdered sugar

Wash berries and allow to drain thoroughly. In a bowl combine the 1 1/2 cups flour, baking powder, salt, butter, egg, and sugar. With your hands, work the mixture until it is of uniform texture, then shape into a ball. Press the dough evenly along sides and bottom of a greased 11-inch torte pan or 9-inch cake pan with removable bottom. Gently stir the 2 tablespoons flour into berries and pour into the crust.

Bake in a 350 degree oven for about 50 minutes, or until crust is lightly browned. Cool on a rack until the bottom of the pan is cool enough to touch, then remove sides of pan. Sift powdered sugar over the top before serving. Cut into wedges and serve warm. Makes 6-8 servings.