An original recipe from Pierre Faucher of Sucrerie de la Montagne

1. in a deep baking dish, spread 250 ml (1 cup) blueberries (a layer about 2.5 cm / 1" thick);
2. sprinkle with sugar; cover with a layer of pastry;
3. repeat steps 1 and 2 until the blueberries are used up;
4. dot the top layer of blueberries with butter before covering with pastry;
5. make a hole in the center of the top crust;
6. bake for about 2 hours in a preheated 180° C (350° F) oven, or until the pastry is browned;
7. cool a bit before serving.