Ingredients
1 cup flour, plus
2 tablespoons flour, divided
1/8 teaspoon salt
2 tablespoons sugar, plus
2/3 cup sugar, divided
1/2 cup butter, slightly softened
5 cups blueberries, divided
1/8 teaspoon cinnamon
1 tablespoon vinegar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Natural blue colorant — cocktails, rice, desserts, pH-reactive color change
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
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Mix 1 c flour, salt and 2 T sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar. Shape into dough and with lightly floured fingers press into springform 9" cake pan (about 1/4" on bottom, less thick and 1" high around the sides). Add 3 c blueberries. Mix remaining 2 T flour with remaining 2/3 c sugar and cinnamon. Sprinkle over blueberries. Bake on lowest rack at 400 deg for 50-60 mins or until crust is browed and filling bubbles. Remove from oven and sprinkle with remaining blueberries. Cool and remove rim of pan.