1 1/4 C flour
1/3 C sugar + 1/2 C sugar
1/4 C corn meal
1/4 t salt
1 stick of unsalted butter, cut into small dice
1/3 C milk
1 pint of blueberries
In a large mixing bowl, mix the flour, sugar, corn meal and salt together. Using a pastry cutter, cut the butter into the flour until the mixture is crumbly. Add milk. Using a wooden spoon, work mixture into a dough. Place dough on a greased cookie sheet. Using your fingers, press dough out into a six-inch circle and chill in the refrigerator for about 30 minutes. While dough chills, make the filling by mixing blueberries and sugar.
Preheat oven to 350° F. Remove dough from fridge and using fingers, press the dough into a larger circle, about 15″ across. Pile filling in the middle, leaving a two-inch border. Gently fold excess dough over filling, pinching and patching any large cracks that may form. Bake for about one hour, or until berries are tender and crust is golden.