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Finnish Blueberry Squares
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2008 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In a story from last summer on local blueberries, we featured these squares.
More portable than pie but just as delicious, these treats are well worth the effort. They’re perfect for picnics and summer parties. -- Elizabeth Lee
Hands on time: 45 minutes Total time: 2 hours Serves: 24
Ingredients:
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FOR THE PASTRY:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 teaspoon salt
FOR THE FILLING:
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups fresh or frozen blueberries
Confectioners’ sugar, optional
Instructions:
FOR THE PASTRY: In a mixing bowl, beat together the butter and sugar until fluffy. Beat in egg and vanilla. Stir together the flour and salt, then beat into butter mixture until just combined. Scrape onto a sheet of plastic wrap. Form into a ball and wrap in the plastic. Chill 1 hour.
FOR THE FILLING: In a saucepan, combine the sugar and cornstarch. Stir until no lumps remain. Add the lemon juice and blueberries and cook over medium heat, stirring constantly, until all the sugar is incorporated into the liquid, about 4 minutes. Increase heat to medium-high and cook, stirring constantly, until mixture boils and thickens, about 5 minutes. Remove from the heat and set aside.
Preheat oven to 350 degrees. Butter the bottom of a 9-by-13-inch pan or baking dish. Press half the pastry into the bottom and 1/2 inch up the sides of the pan. Place the pan in the refrigerator.
Roll out the remaining dough between 2 sheets of wax or parchment paper. Using a flute pastry wheel or a knife, cut the dough into 1/2-inch wide stripes. Slide the dough and wax paper onto a cookie sheet and place in the refrigerator or freezer for a few minutes. Meanwhile, spread the blueberry filling over the bottom crust. Arrange the pastry strips in a lattice pattern over the filling -- no need to interweave them, though. If the strips break, just overlap the edges slightly; they’ll bake together.
Bake for 30 to 35 minutes, until pastry is lightly browned. Remove from the oven and cool for 30 minutes before cutting into squares. Sprinkle the tops with confectioners’ sugar, if desired.
FOR THE FILLING: In a saucepan, combine the sugar and cornstarch. Stir until no lumps remain. Add the lemon juice and blueberries and cook over medium heat, stirring constantly, until all the sugar is incorporated into the liquid, about 4 minutes. Increase heat to medium-high and cook, stirring constantly, until mixture boils and thickens, about 5 minutes. Remove from the heat and set aside.
Preheat oven to 350 degrees. Butter the bottom of a 9-by-13-inch pan or baking dish. Press half the pastry into the bottom and 1/2 inch up the sides of the pan. Place the pan in the refrigerator.
Roll out the remaining dough between 2 sheets of wax or parchment paper. Using a flute pastry wheel or a knife, cut the dough into 1/2-inch wide stripes. Slide the dough and wax paper onto a cookie sheet and place in the refrigerator or freezer for a few minutes. Meanwhile, spread the blueberry filling over the bottom crust. Arrange the pastry strips in a lattice pattern over the filling -- no need to interweave them, though. If the strips break, just overlap the edges slightly; they’ll bake together.
Bake for 30 to 35 minutes, until pastry is lightly browned. Remove from the oven and cool for 30 minutes before cutting into squares. Sprinkle the tops with confectioners’ sugar, if desired.
Notes:
Total time for this recipe includes chilling and baking time.
Nutrition:
Per serving: 186 calories (percent of calories from fat, 39), 2 grams protein, 27 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 30 milligrams cholesterol, 28 milligrams sodium.
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