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Lattice Blackberry Bars

"I pick blackberries--my son's favorite fruit--to make this dessert for family gatherings," says Donna Miklavic of Butler, Pennsylvania. "Blueberries are a great substitute."

20 ServingsPrep: 45 min. + chilling Bake: 40 min. + cooling

Ingredients

6 cups all-purpose flour
1-1/4 cups sugar
1-1/2 cups shortening
1-1/4 cups sour cream
1 egg
1 egg yolk
1 teaspoon vanilla extract
FILLING:
2 cups plus 1 tablespoon sugar, divided
2/3 cup all-purpose flour
8 cups fresh or frozen unsweetened blackberries
1/4 cup butter, cubed
2 teaspoons ground cinnamon
1 egg, beaten

Directions

In a bowl, combine flour and sugar. Cut in shortening until mixture
resembles coarse crumbs. Combine the sour cream, egg, egg yolk and
vanilla until smooth; add to crumb mixture. Toss with a fork until
dough forms a ball. Divide dough in half; cover with plastic wrap
and refrigerate for 1 hour.
For filling, combine 2 cups sugar and flour in a large saucepan; add
blackberries. Cook and stir over medium heat until mixture begins to
boil; cook and stir 2 minutes longer. Remove from the heat; stir in
butter and cinnamon. Cool slightly.

2 of 2

Lattice Blackberry Bars (continued)

Directions (continued)

On a lightly floured surface, roll one portion of dough into a 17-in.
x 12-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in.
baking pan. Spread with filling. Roll remaining dough into a 15-in.
x 10-in. rectangle; cut into 1/2-in. strips. Make a lattice crust
over filling; seal and flute edges.
Brush egg over pastry. Sprinkle with remaining sugar. Bake at
350° for 40-45 minutes or until crust is golden and filling is
bubbly. Cool on a wire rack. Yield: 20 servings.

Nutrition Facts: 1 serving (1 piece) equals 503 calories, 21 g fat (7 g saturated fat), 48 mg cholesterol, 39 mg sodium, 73 g carbohydrate, 4 g fiber, 6 g protein.