1 T white vinegar (I found that this is not necessary so I donít use it now)
6 C blueberries, divided inito 3 C and 2 C plus extra for garnish
1/8 t cinnamon
In medium bowl mix 1-1/2 C flour, salt and 3 T sugar.
Cut in butter until particles resemble coarse crumbs.
Sprinkle with vinegar if using.
Shape into dough and with lightly floured fingers press into loose bottom 9 inch layer cake pan about 1/4″ thick on bottom, less thick and 1″ high around sides.
Mix remaining 2 T flour with remaining 2/3 C sugar and the cinnamon.
Mix sugar, flour and cinnamon mixture with 3 C blueberries.
Pour into pan with crust.
Bake on lowest rack in preheated 400 degree oven 50 to 60 minutes, or until crust is well-browned and the filling bubbles. (Itís a good idea to put some foil on the oven floor for easy clean up if the berries drip out.)
Remove from oven to rack.
Sprinkle with remaining 2 C of berries. (I found that it is helpful to press down lightly on the top berries to make sure that they stay firm when you slice and eat later on.)