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unbaked crust
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baked crust
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pull out cooled bars ~ slice w/long serrated knife
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BLUEBERRY PIE in an easy-to-eat version (and also much easier to make) * You can use fresh or frozen blueberries ~ and either sugar or Splenda (sugar-free version)
BLUEBERRY PIE BARS (with sugar or sugar-free)
Crust and Topping:
1-1/2 cups all-purpose flour………………………..1/8 tsp. salt
3/4 cup sugar (or plain white Splenda)
3/4 cup (12 TB) cold butter, cut into cubes
Filling:
2 large eggs…………………………………………..1/2 cup sour cream
1 cup sugar (or plain white Splenda)……………........….1/4 tsp. almond extract
1/4 cup + 2 TB all-purpose flour (for fresh berries) or 1/2 cup (for frozen berries)
16 oz. fresh or frozen blueberries…………………dash of nutmeg
NOTE: For a smaller portion, cut all ingredients in half and use an 8” loaf pan ~ the photos are of the sugar-free version in the smaller loaf pan
***
Heat oven to 350. Spray an 8” square pan with non-stick baking spray. Then line the pan with foil or parchment paper (extending up 2 sides) and spray that too.
For the crust, quick pulse the flour, sugar, and salt in a food processor. Add the butter to flour mixture and pulse until the butter is evenly distributed (but mixture is still crumbly ~ about 30-60 seconds).
Reserve 3/4 cup for the topping; set aside.
Dump remainder into prepared pan and press down firmly into an even layer to form the crust. Bake for 8-10 minutes, or until almost light golden and set. Remove the pan to a wire rack and let cool about 10 minutes.
Meanwhile, whisk eggs in large bowl, then add sugar, sour cream, flour, nutmeg & almond extract. Gently fold in blueberries with rubber scraper. Spoon filling over crust and sprinkle reserved topping mixture evenly over filling.
Bake 40-50 minutes or until top turns light golden brown. Cool completely (can refrigerate to cool), and then pull out by the foil “tabs” and cut into 9-16 squares, with a long serrated bread knife. (NOTE how beautifully the filling cuts, and doesn't drip all over)
BLUEBERRY PIE BARS (with sugar or sugar-free)
Crust and Topping:
1-1/2 cups all-purpose flour………………………..1/8 tsp. salt
3/4 cup sugar (or plain white Splenda)
3/4 cup (12 TB) cold butter, cut into cubes
Filling:
2 large eggs…………………………………………..1/2 cup sour cream
1 cup sugar (or plain white Splenda)……………........….1/4 tsp. almond extract
1/4 cup + 2 TB all-purpose flour (for fresh berries) or 1/2 cup (for frozen berries)
16 oz. fresh or frozen blueberries…………………dash of nutmeg
NOTE: For a smaller portion, cut all ingredients in half and use an 8” loaf pan ~ the photos are of the sugar-free version in the smaller loaf pan
***
Heat oven to 350. Spray an 8” square pan with non-stick baking spray. Then line the pan with foil or parchment paper (extending up 2 sides) and spray that too.
For the crust, quick pulse the flour, sugar, and salt in a food processor. Add the butter to flour mixture and pulse until the butter is evenly distributed (but mixture is still crumbly ~ about 30-60 seconds).
Reserve 3/4 cup for the topping; set aside.
Dump remainder into prepared pan and press down firmly into an even layer to form the crust. Bake for 8-10 minutes, or until almost light golden and set. Remove the pan to a wire rack and let cool about 10 minutes.
Meanwhile, whisk eggs in large bowl, then add sugar, sour cream, flour, nutmeg & almond extract. Gently fold in blueberries with rubber scraper. Spoon filling over crust and sprinkle reserved topping mixture evenly over filling.
Bake 40-50 minutes or until top turns light golden brown. Cool completely (can refrigerate to cool), and then pull out by the foil “tabs” and cut into 9-16 squares, with a long serrated bread knife. (NOTE how beautifully the filling cuts, and doesn't drip all over)
Please visit my daily recipe page: Seasonal and Holiday Recipe Exchange * https://www.facebook.com/TX2Step
My blog is a brief recap of my daily recipe page (link to recipe page in right sidebar). I post my own recipes each day, plus some shared recipes ~ a kitchen tip and a cartoon. All of my recipes can also be found by searching the blog by keyword, or under Recipes ~ also on my Pinterest boards (link in right sidebar).
My blog is a brief recap of my daily recipe page (link to recipe page in right sidebar). I post my own recipes each day, plus some shared recipes ~ a kitchen tip and a cartoon. All of my recipes can also be found by searching the blog by keyword, or under Recipes ~ also on my Pinterest boards (link in right sidebar).
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