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Ingredients
- 1/2 pounds Unsalted Butter At Room Temperature (1/2 Pound Is 2 Sticks)
- 1/2 cups Sugar
- 2-1/2 cups All-purpose Flour
- 1/4 teaspoons Salt
Method
- Preheat oven to 250F. Cut the butter into 1" cubes and combine the dry ingredients in a large mixing bowl. Add the butter cubes slowly to the dry ingredients, and using two knives in a scissors fashion (or a pastry blender) cut the butter into the dry ingredients. Once both small and large crumbs have formed, use your hands to begin to knead and form the dough.
- After the dough is formed, press it out into a greased 7-inch or 8-inch square pan. Smooth it evenly into the pan and then use a butter knife to score the dough lightly in 2-inch squares. Next use a fork to make two sets of holes in each 2-inch square.
- Bake for 45-50 minutes, or until the edges are a pale golden color. Do not overcook or brown. Once done, remove from the oven and immediately re-cut the scoring lines.
- Serve on its own, or our personal preference with vanilla ice cream and blueberry sauce.
- Recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.
