Finnish Blueberry Squares

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

• Ready In: 55 mins
• Serves: 12

Ingredients

• PASTRY

• 1  cup butter, softened
• 1⁄2 cup sugar
• 2 3⁄4 cups flour
• 1⁄4 teaspoon salt
• 1⁄2 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.