Another delectable, and really quite easy, way to use up some of the summer’s blueberries. Especially good served with ice cream.
Heat butter and chicken fat until foamy; remove from heat. Add syrup if desired. Mix in flour to make pastry dough. Press into a straight-sided 9-inch tart pan or a pie plate.
Place blueberries in pie crust. Sift flour over berries and drizzle with syrup; dust with cinnamon if desired. Bake at 350 degrees F for about 50 minutes, until berries are thickened and crust is nicely browned. Remove from oven and immediately pour reserved fresh blueberries over the top. Serve while still warm.