Blueberry Pie Bars
If a cookie and a pie were to have offspring it would be these. A buttery cookie-like crust loaded with juicy berries all in a portable bar.
Pie Filling -
or sub one 21 oz can pie filling
corn starch (18g)
+ 2 tablespoons
granulated sugar (125g)
fresh or frozen blueberries (425g)
+ 2 tablespoons
fresh lemon juice
For the Crust
butter softened (170g)
granulated sugar (300g)
all-purpose flour (270g)
For the Glaze
confectioners' sugar (57g)
heavy whipping cream or milk (anything but skim)
In a heavy medium-sized saucepan, whisk together the cornstarch and sugar until there are no lumps. Mix in the water, blueberries, and lemon juice
Cook over medium heat, stirring frequently until the mixture has thickened. Remove from the heat and allow to cool slightly while you make the crust.
Preheat the oven to 350 °F. Grease a 13 x 9-inch pan with cooking spray.
In a large bowl or with a stand mixer, cream together the butter, sugar, and salt. You want to mix for 3-4 minutes or until it is light and fluffy.
Mix in one egg at a time, scraping the bowl between each egg. Scrape down the bowl one more time, then mix in the vanilla. Mix in the flour just until combined.
Reserve 1 heaping cup of the batter and set it aside. Place the remaining dough into the prepared pan and spread it out evenly to cover the bottom of the pan.
Spread the pie filling over the top of the dough. Drop spoonfuls of the batter that was set aside on top of the pie filling.
Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly. Allow the bars to cool completely.
In a small bowl, whisk all of the glaze ingredients together. Start with the smaller amount of liquid and add more in small increments until the desired consistency.
Open a sandwich-size zip-top bag over a tall glass. Pour the glaze into the bag and seal. Cut a small hole in the corner of the bag and drizzle the glaze over the cooled bars.