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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."
  • Total Time
    Prep: 45 min. + chilling Bake: 40 min. + cooling
  • Makes
    20 servings


  • 6 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1-1/2 cups shortening
  • 1-1/4 cups sour cream
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 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 large egg, beaten


  • 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.
  • On a lightly floured surface, roll one portion of dough into a 17x12-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Spread with filling. Roll remaining dough into a 15x10-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.
Nutrition Facts
1 piece: 503 calories, 21g fat (7g saturated fat), 48mg cholesterol, 39mg sodium, 73g carbohydrate (38g sugars, 4g fiber), 6g protein.

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