If you're using frozen blueberries, let them thaw out, then drain well.

Combine the flour, salt and sugar. Work in the butter until the mixture becomes the consistency of bread crumbs. Sprinkle with vinegar and toss with a fork. Press into a 250mm, 10 inch pie plate or quiche pan, making a low 6mm, ¼ inch edge all around.

Roll 3 or 4 cups of blueberries into cinnamon with just enough sugar added to sweeten them.

Pour this into the pie crust and bake at 400°F for 40 minutes, or until the crust is golden brown around the edges and the blueberries are bubbly. Let it cool on a rack.

When the flan is cool, sprinkle with the remaining fresh or fairly firm thawed blueberries then shake icing sugar over top.

Val's own!