Ingredients
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3 cups all-purpose flour (pack it down in the cup when you measure it)
3/4 cup powdered sugar (confecioner's)
1 1/2 cups salted butter, softened (3 sticks, 12 ounces, 3/4 pound)
1 (21 ounce) can strawberry pie filling (I used comstock)
Preparation
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Preheat over 350 degrees F, rack in middle position.
Mix flour and sugar in medium-sized bowl.
Cut in butter with a pastry cutter or use 2 knives. Mixture will look like bread crumbs or course corn meal.
Spread HALF of this mixture (about 3 cups) into a greased 9x13 pan.
Bake 350 degrees for 12-15 minutes or until edges are just beginning to turn brown.
Remove the pan from oven to a wire rack, but DO NOT TURN OFF OVEN.
Spread pie filling over top of crust you just baked.
Sprinkle the crust with the other half of crust mixture you saves. Try to make as even as possible. It will spread a bit as it bakes.
Gently press the top crust down with the flat blade of a metal spatula.
Bake 350 for another 30-35 minutes, or until top is lightly golden brown.
Remove from oven and let cool on wire rack.
When bars are completely cool cover with foil and refrigerate until ready to serve.
Chilling makes them easier to cut.
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