Finnish Blueberry Squares

Kathy in Dearborn's Note:

This is a family favorite. I found the recipe in the Pillsbury Classic Cookbooks, November 1992 #141. I've been making it ever since. When you roll out the crust for the lattice top it does break so don't try to weave like a traditional lattice. If you cut into 12 squares, 1 square is 4 points on Weight Watchers. 24 bars is 2 points on Weight Watchers

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

PASTRY

• 1 cup butter , softened
• ½ cup sugar
• 2 ¾ cups flour
• ¼ teaspoon salt
• ½ teaspoon vanilla
• 1 egg

FILLING

• 3 cups fresh blueberries or 3 cups frozen blueberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon powdered sugar (optional)

Directions:

1. In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before).
2. In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool.
3. Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal.
4. Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.