Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
Crust:
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2 sticks butter, melted and cooled to room temp
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3 cups flour
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1 cup brown sugar
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1 tsp. baking soda
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1 tsp. baking powder
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1/2 tsp. salt
Filling:
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2 (20 - 21 oz.) cans strawberry pie filling, can substitute other fruit pie fillings
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1 cup sour cream
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1/2 cup sugar
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2 Tbl. flour
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2 eggs
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1 tsp. vanilla
Instructions
Melt butter in microwave and set aside to cool to room temperature.Preheat oven to 375º F.Line a 13" × 9" pan with foil sprayed with non-stick butter-flavored cooking spray.For the Crust:Whisk together the flour, brown sugar, baking soda, baking powder and salt. Pour in the melted butter, and mix making sure to completely incorporate the butter. Dough will be crumbly.Reserve a 1/4 of the crust mixture, and press the other 3/4 firmly into the bottom of your pan. Set aside.For the Filling: In medium bowl, whisk together the sour cream, sugar, 2 Tablespoons flour, eggs and vanilla.Pour over the crust, level and smooth out over top with an offset knife.Spoon strawberry filling over the top using mostly just the berries from the can, and gently swirl with the sour cream mixture. (Leave the excess goop in the bottom of the cans and throw away.)Sprinkle with the remaining crust and bake for 30 - 35 minutes or until golden brown. (Mine took 33 minutes.)Cool on rack, then chill in the refrigerator, then cut and serve. (16 - 32 bars or squares).Store in the refrigerator for up to 3 days, covered, or in an airtight container.
