Blueberry Bang Belly

Crust
2 cups all-purpose flour
2/3 cup shortening
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk

Filling
4 cups blueberries *
1 1/2 cups granulated sugar (or less if desired)
3 tablespoons all-purpose flour

Combine filling ingredients in a large saucepan. Cook over medium heat until it bubbles. Spread in a buttered 13 x 9-inch pan and cover with rolled dough. Bake in hot oven until crust is golden brown. Cut into squares and serve from pan.

May substitute raspberries.

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