I always intended to make this recipe, found in my mom’s recipe box. It seemed easy, unique and delicious (and it ended up being just that) but it was upstaged by a similar recipe of hers that used apples instead. So it wasn’t until she passed away that I finally got a chance. My regret is that I didn’t get to do it while she was here and aware but better late than never. The recipe is attributed to someone called “Lil’. I don’t recall who Lil was but her recipe, albeit some tweaks, is amazing. This is a special cookie crust that lines a quiche or spring form pan. You dump berries in it, bake and then before it comes out of the oven, a special ‘pastry glue’ of sugar and eggs is poured over the hot cake. This sweet glue settles in and binds things together, you refrigerate it overnight and the next day, you are the proud custodian of this delectable blueberry torte the likes of which you have never seen or tasted. On the recipe card it says: melt butter in a saucepan”. I love that. No microwaves in 1964.