Finnish Berry Squares
|Sugar||1⁄3 Cup (5.33 tbs) (Or 1/2 If Berries Are Tart)|
|Fresh raspberries||2 Cup (32 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|Double crust pastry||1|
|Cinnamon sugar||4 Tablespoon|
Preheat the oven to 375° F.
Mix together the sugar and cornstarch until well-blended.
Sprinkle the mixture over the berries and toss them lightly with two forks to coat the berries without crushing them.
Divide the pastry in thirds.
Roll out two-thirds of the pastry and fit it into a 10-by-7-by-l-inch baking pan, nonstick if possible, so that it overlaps the sides a bit.
Spoon the berries into a layer over the pastry.
Roll out the remaining third of pastry into an oblong shape.
Cut into strips to form a lattice top over the berries.
Fold the edge of the bottom pastry over the ends of the lattice and pinch them together with the tines of a fork.
Sprinkle the top with cinnamon sugar.
Bake in the middle of the oven for 45 to 50 minutes, or until the pastry is lightly browned and the filling is bubbling, not just at the edges of the pan but all the way to the center.
Cool in the pan on a wire rack.
If you've used a nonstick pan, this pastry can be coaxed out whole onto a serving plate where it will look very pretty.
Otherwise, cut it into squares in the pan.