(originally made 8/2011)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.
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.
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.
the meantime, blend the sweetened condensed milk, vanilla, 1 cup flour,
and melted butter until smooth. Fold in the blueberries.
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
** MUCH better chilled and on Day 2. Taste is good, not 100% sure I would make them again.