Sunday, July 15, 2012

Blueberry Pie Bars

This weeks Project Pastry Queen recipe was picked by Amanda of Homekeeping Adventures. These pie bars are so delicious! I substituted the blackberries for blueberries. I am definitely making these bars again and try other types of fruit. Please make sure to check out the other member's version of this recipe.
Since there are so many different types of berries in season, I didn't want to use frozen. My husband is not a big fan of fruit desserts and he thought these were great. Everyone that came by to visit thought these bars were delicious. The best part about this dessert is that it is a pretty easy dessert to make. I have over six cups of blueberries still to use so guess what will be posting next?
Blueberry Pie Bars
Crust and Topping
3 cups all purpose flour
1 1/2 cups sugar
1/2 tsp salt
1 1/2 cups unsalted butter, chilled and cut into 1/2 inch cubes

Fruit Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
1/4 tsp salt
2 lbs. wild blueberries, picked over and cleaned

Directions:
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9x13 inch baking pan with cooking spray.
  3. In a food processor, add the flour, sugar, and salt. Pulse for 45 seconds.
  4. To the flour mixture, add the butter. Pulse until the butter is evenly distributed into the flour about 30 to 60 seconds.
  5. Reserve 1 1/2 cups of the crust mixture to use as a topping.
  6. Press the flour mixture into the bottom of the greased pan.
  7. Bake the crust for 12 to 15 minutes or until golden brown.
  8. Allow the crust to cool for 10 minutes.
  9. To make the filling, whisk the eggs in a large bowl.
  10. Add the sugar, sour cream, flour, and salt to the eggs. Combine well.
  11. Gently fold in the blueberries.
  12. Spoon the mixture evenly over the crust.
  13. Sprinkle the reserved crust mixture evenly over the filling.
  14. Bake the blueberry pie bars for 45 to 55 minutes, until the top is lightly browned.
  15. Allow to cool at least 1 hour before cutting into the bars.
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.
Did you already know...
-The wild blueberry is one of four native fruit crops to North America.
-Maine produces 15% of all blueberries in North America.
-The top fruit export of Canada is the blueberry.

1 comment:

  1. I used fresh blueberries, too, and they were delicious. I really liked this recipe!

    ReplyDelete

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