Recipe: Lattice Blackberry Bars

LATTICE BLACKBERRY BARS
Source: Taste of Home

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

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

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 17x12-inch rectangle; transfer to a greased 15x10x1-inch baking pan. Spread with filling. Roll remaining dough into a 15x10-inch 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 degrees 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.