Lattice Blackberry Bars Recipes

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
• Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
• In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

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.

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.

Steps:

• For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
• In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
• Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
• Bake in the 350 oven for 20-25 minutes more or till topping browns.
• Cool in pan on a wire rack. Cut into bars.

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.

Steps:

• In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine 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. 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 inch strips. Make a lattice crust over filling; seal and flute edges. Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350 F. for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Slice into bars. Yield: 20 servings. See other recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com