BLUEBERRY LATTICE BARS
Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. -Debbie Ayers, Baileyville, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LATTICE BARS
You will love these yummy blueberry bars! Easy to put together and makes a lot more servings than a traditional blueberry pie. From Taste of Home magazine. Prep time does not include chilling of dough.
Provided by Marie
Categories Bar Cookie
Time 1h5m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg, flour, vanilla and salt and mix well.
- Cover and refrigerate for 2 hours.
- Meanwhile, in a saucepan, bring the blueberries, sugar and cornstarch to a boil.
- Stir and cook for 2 minutes or until thick.
- Roll 2/3 of the dough into a 14 x 10 rectangle.
- Place in greased 13 x 9 baking dish.
- Top with filling.
- Roll out remaining dough to 1/4" thick.
- Cut into 1/2" wide strips and make a lattice crust over filling.
- Bake at 375 degrees for 30- 35 minutes or until top is golden brown.
- Cool on wire rack.
- Cut into bars.
LATTICE-TOP BLACKBERRY PIE
Categories Dessert Bake Picnic Blackberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make pastry dough.
- Place a baking sheet in lower third of oven and preheat to 400°F.
- Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes.
- Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top.
- Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife.
- Stir berry mixture, then spoon evenly into shell. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with egg white and sprinkle all over with sugar.
- Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) Cool completely on a rack before serving.
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