The Best Blueberry Pie Bars

INGREDIENTS:

Crust and Crumble Topping
1/2 cup unsalted butter, melted
half of cup granulated sugar
1/4 cup mild brown sugar, packed
1 1/2 cups all-motive flour
pinch salt, non-compulsory and to flavor

Filling
1 large egg
heaping half cup undeniable or vanilla Greek yogurt; or bitter cream (lite is ok)
1/three cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-reason flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar (or half cup if berries are bitter)
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350F. Line an eight-inch rectangular pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will without a doubt assist with cleanup and is suggested.

Crust and Crumble Topping – 

1. In a large, microwave-safe bowl melt the butter, about 1 minute on high strength.
2. Add the sugars and whisk to combine.
3. And the flour, elective salt, and stir to combine. Mixture can be very dry and sandy with a few large, well-formed collapse portions.
4. Set a heaping three/4 cup disintegrate combination apart.
5. Transfer last combination to prepared pan, and the usage of a spatula or your palms, difficult-p.C. The mixture to create an excellent, smooth, flat crust; set apart.

Filling –

1.  In a medium bowl, upload the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
2. Add the flour and whisk to mix.
3. Evenly pour filling over the crust and jiggle pan to help distribute it or clean it with a spatula; set aside.

Blueberry Layer – 

1. In a separate medium blending bowl, add all filling substances and toss to combine. If sugar hasn’t dissolved absolutely or nonetheless has crystals, that’s ok as it liquifies at the same time as baking.
2. Evenly distribute blueberry aggregate over the filling.
3. Evenly sprinkle with the reserved heaping three/four cup crust mixture. Before sprinkling, I squeeze the combination in my palm to inspire bigger collapse portions to shape.
4. Bake for approximately 60 minutes, or till edges are bubbling quite vigorously and there’s a few effervescent within the center. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan changed into very cold going into the oven. If the usage of sparkling berries, baking time may be decreased, but I’m no longer positive via how a great deal, I’d wager at least 10-15 minutes, probable less. Watch your bars, now not the clock, while evaluating doneness. Place pan on a wire rack and allow bars to chill for at the least 1 to 2 hours (in a single day is even higher) before reducing and serving. If you try to slice bars earlier than they’ve cooled completely, they’ll be extremely messy and will disintegrate. Bars will hold hermetic at room temperature for up to one week, in the fridge for up to 10 days (they’re good barely chilled if you like chilled pie), or within the freezer for up to six months.

Source : https://www.averiecooks.com/blueberry-pie-bars/

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