1 pound fresh blueberries, squished,
2 tbs lemon juice
1/4 cup Rapadura
3 tbs gelatin
Add all ingredients in a small sauce pan
Place over medium heat and cook until berries are mostly broken down and mixture reminds you of jam.
1 1/3 cup unbleached white flour
1 stick frozen butter, chopped
2 egg yolks
3 Tbs cold water
Place flour and salt in food processor, add chopped butter and mix/pulse until butter is pea-sized. Add egg yolks, and mix. Leave running and add 3 tbs cold water via the emulsifier/drip attachment. Let process until dough comes together into a ball.
No need to chill (but fine to chill if you want to make this ahead of time).
Roll out dough in a rectangle and place over a 9"x13" casserole dish (I use Pyrex).
Cover with 1 pound of fresh blueberries.
chop up leftover pie crust pieces, place in small bowl
add 1/3 cup flour, and 1/4 cup Rapadura
mix together with your fingers until mixture is course crumbs
Place in preheated oven at 375 for 22 minutes.
Remove and let cool as completely as you can bear. If allowed to cool completely, you should be able to cut into lovely squares (gelatin thickens as it cools). If not, then enjoy runny deliciousness. Either way, you will not be disappointed.
Serves 1-15 depending on self-control and willingness to share.