This is my Dad’s favorite recipe and came from a dear family friend Peg Twohey.  I added the lime zest and lime juice.  I served the Blueberry version for our Galentine’s Day celebration and the Cherry Version for the Penne a la Vodka luncheon.

Crust

1 cup flour

2 Tbs sugar

pinch of salt

½  cup of butter

Blend with a pastry cutter

Add 1 Tbs white vinegar and stir

The mix will be loose.  Dump crust mix into the bottom of an (8 inch) spring bottom pan.  It makes a big difference using an 8 inch vs 9 inch pan.

Press the mix down to form a crust.

Filling

1 cup sugar

2 Tbs of flour

Big dash of cinnamon

Zest of 1 lime

3 cups blueberries -  squeeze the lime juice on the blueberries before adding to the filling mix.  Mix the blueberries gently into the filling and pour on top of the crust.

Bake 400 degree for 1 hour

*You can substitute 3 cups frozen cherries for the blueberries to make an equally delicious Cherry Kuchen.