Hope McCarthyComment

Blueberry Pie Bars

Hope McCarthyComment
Blueberry Pie Bars

CRUST INGREDIENTS

  • 2- 5.3oz packages of shortbread cookies. I use walkers.

  • 3 Tbsp granulated sugar

  • 1 Tbsp all-purpose flour

  • 1/2 tsp kosher salt

  • 4 Tbsp salted butter, melted

FILLING INGREDIENTS

  • 8 oz cream cheese at room temperature

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 egg at room temperature

  • 3 cups blueberries (fresh or frozen, unthawed)

  • 1 Tbsp cornstartch

  • 1/4 tsp kosher salt

TOPPING INGREDIENTS

  • 1- 5.3oz package of shortbread cookies. I use walkers.

  • 1 Tbsp granulated sugar

  • 1 Tbsp all-purpose flour

  • 1/2 tsp ground cinnamon

  • 1/4 tsp kosher salt

  • 1/2 tsp baking powder

  • 2 Tbsp salted butter at room temperature

  • 1 egg yolk

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees

  2.  Line an 8x8 square baking pan with parchment paper; set aside.

  3. Make crust: In a food processor, pulse 2 packages of shortbread cookies, flour, sugar, and salt until it becomes fine crumbs. Pour in melted butter and pulse until combined.

  4. Pour crust mixture into lined pan and press down. Make sure to get the mixture into the corners of the pan.

  5. Bake on the middle rack for 15 minutes.

  6. While crust bakes, make filling. In a medium bowl, mix together 1/4 cup sugar, cream cheese, vanilla and egg. I recommend using a hand mixer to get it to a nice smooth consistency.

  7. In another bowl, toss blueberries in cornstarch, remaining 1/4 cup sugar and salt.

  8. Make topping: In the food processor, pulse 1 package of cookies, flour, sugar, salt, and cinnamon until its fine crumbs. Add egg yolk and butter. Pulse until combined and clumping together.

  9. When the crust is baked, pull it out of the oven. Press crust down again with a spatula.

  10. Pour cream cheese mixture onto crust and spread to the edges. Do this carefully because it will stick to the crust.

  11. Using a slotted spoon, scoop blueberries out of bowl and sprinkle on top of the cream cheese mixture. Lightly press blueberries down.

  12. Sprinkle topping onto blueberries.

  13. Bake for 35-40 minutes on middle rack.

  14. Remove from oven and cool to room temperature for at least 1 hour. Transfer to refrigerator and cool for at least another hour.

  15. Lift bars out with parchment paper. Slice into 16 squares and serve.