Blueberry Pie Bars

(originally made 8/2011)

I'm going to put these with my favorites, but the jury is still out.    I had one for breakfast this morning and I loved the base crust.   The filling layer was stiff as a board in the mixing bowl and I had to add the remainder of the 14oz can of sweetened condensed milk to get it sort of spreadable.      The texture looks sort of odd, but the taste is good.      Waiting on Tim and Jake's opinion   :)

 Blueberry Pie Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE CRUST:
     1/2           cup  Granulated Sugar
  1           teaspoon  Baking Powder
  1 1/2            cup  All-purpose Or Whole Wheat Pastry Flour
  1           teaspoon  Lemon Juice
  1              pinch  Salt
     1/2           cup  Cold Butter
                        FOR THE FILLING:
  1                cup  Sweetened -- Condensed Milk
  1 1/2     Tablespoon  Vanilla Bean Paste Or Vanilla Extract
  1                cup  All-purpose Or Whole Wheat Pastry Flour
     1/4          cups  Melted Butter
  3               cups  Blueberries

Preheat the oven to 375F and grease a 9×13" baking pan.

In a food processor fitted with the dough blade, stir the first five ingredients together (sugar, baking powder, flour, lemon juice, salt). Cut the butter into 8-10 pieces, then use the processor to work the butter into the flour until the butter is in pea-sized chunks.

Savvy Tip: If you don’t have a food processor, you can also use a pastry cutter or two knives to cut the butter into the flour.

Evenly press the dough into the prepared pan, and bake at 375F for 20 minutes, or until the edges begin to brown. Then remove from the oven.

In the meantime, blend the sweetened condensed milk, vanilla, 1 cup flour, and melted butter until smooth. Fold in the blueberries.

Pour the blueberries over the crust, spreading the filling evenly over the top of the crust. Bake for an additional 10-15 minutes, or until the top begins to firm up. Allow to cool for at least 10 minutes before cutting and serving.


** MUCH better chilled and on Day 2.   Taste is good, not 100% sure I would make them again.


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