Blueberry Crisscross - cooking recipe

Ingredients

1/2 c. butter
1/2 c. sour cream
1 c. all-purpose flour
1 can blueberry pie filling
1/4 c. chopped walnuts
1/2 c. sifted powdered sugar
2 tsp. milk

Preparation

In a large mixing bowl, beat butter and sour cream until light and fluffy.
Add flour and mix well.
Cover and chill dough about 1 hour or firm enough to handle.
Dough must be well chilled. Divide dough in half.
Leave other half in fridge until ready to use.
Roll dough to an approximate 10 x 8-inch rectangle.
Place this rectangle on a greased baking pan.
Spread 1/2 of filling lengthwise down the center of rectangle.
Sprinkle with 1/2 the nuts.