BLUEBERRY BANG BELLY
Make a crust dough with the following:
2 cups flour 
2/3 cup shortening 
1 teaspoon salt 
2 teaspoons baking powder 
1/2 cup milk 
Filling: 
4 cups blueberries 
1 1/2 cups sugar (or less if desired) 
3 tablespoons flour

Cook filling on top of stove until it bubbles. Then spread in a buttered flat pan and cover over with rolled dough.  Cook in hot oven until crust is golden brown.  Cut in squares and serve from pan.
Mrs. Heloise Williston






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