Ch-Check It Out

This morning we ate blueberry pandowdy. I like saying this word, but why pandowdy? Why not call it panfrumpy? Panweighs a lot? What is it? The Joy of Cooking explains that the origin of the word is unknown. Not much of an explanation, is it? Well, if you are looking for a light, healthful recipe, look elsewhere. If you like baking with butter, keep reading on;)

The crust (JOC calls it "Deluxe Butter Pie" crust):
Sift 2 1/2 c of all-purpose flour with 1 1/4 t of salt. Add 1 cup of unsalted butter (This is two sticks of butter. Don't think about this too much). Add 1/4 chilled vegetable shortening (I had no vegetable shortening so I used olive oil & it worked). Work the dough until it's pea-sized then add 6 T cold water. Role into a 9-inch square and put in the fridge for a bit.

The filling: Combine 3 pints of blueberries, 1/2 c brown sugar, 3 T all purpose-flour, 1/4 t cinnamon, 1/4 t salt.

Spread fruit mixture in an unbuttered 8-inch pan, cover with the dough, and tuck the dough into the dish. Bake at 400 degrees for 30 minutes, remove the dish, reduce the heat to 350, and cut the crust into 2-inch squares. Now, the messy part! Spoon the hot filling over the top of the crust, submerging it in the blueberry juice with a spoon. Put it back into the oven for another 30 minutes and then let cool. Enjoy!