Thursday, November 22, 2012

Happy Thanksgiving! Blueberry Pie Bars

I am so thankful to have a man that takes care of us. A roof over our head. That our health is on the up and up. And that I don't have to cook a whole Thanksgiving dinner! This year we were invited to Hubby's cousins home an hour East about. And I never come empty handed. So I decided to try a recipe I saw on Pinterest for Blueberry Pie Bars. Yum!!

A recipe that uses one mix for both the crust and topping?! I had to jump on this train. It was so easy. Be sure to not mix things too much. And stick the topping in the fridge till you need it if it's warm in your home. The whole point is to keep your butter chilled till baking.

This was a perfect idea for Thanksgiving! I baked it up in the prefect brownie pan and got 16 pieces but left them in the pan and made sure not to cut through completely (there was 18 but I ate two, shh!!). Once they cooled I put the whole thing in the fridge over night to set up. This morning I unmolded it and cut the 16 in half each so 32 pieces ready to go, bite size!

Here's what it looked like once it was out of the oven all golden brown. I probably cooked it an extra 30 minutes because I'm always paranoid about undercooking my food. I'm just thankful it wasn't burnt!

The original recipe from Life's Simple Measures

And here's how I did it

Crust and Topping:
1 c. all purpose flour
1/2 c. whole wheat flour
3/4 c. sugar
1/8 tsp. salt
3/4 c. unsalted butter, chilled and cubed

2 large eggs
1 c. sugar
1/2 c. sour cream
3/8 c. whole wheat flour
1/2 tsp. vanilla extract
splash of lemon juice
16 oz. fresh blueberries

  1. Heat oven to 350°F. Grease your brownie pan (8x8 etc) with non stick cooking spray; set aside.
  2. In the food processor, combine the first four ingredients. Add the butter cubes slowly, processing until the butter is evenly distributed but the mixture is still crumbly.
  3. Reserve 1-1/2 cups of the mixture for the topping; set aside.  Press the remaining mixture into the bottom of the prepared pan.
  4. In a large bowl, whisk eggs, mix in the next five ingredients.  Gently fold in blueberries.  Pour over the crust and sprinkle the reserved topping mixture evenly over the filling.
  5. Bake 45 to 55 minutes or until top turns golden brown.  Cool 1 hour. Cut carefully and serve or cool over night in the fridge and cut. Enjoy!

I used the frozen blueberries from Cooperstown earlier this summer and it was delicious! I also used up leftover cinnamon sugar from an earlier project. It was only 1/4 cup and it barely made a difference ^_^ Probably I should have mixed it with the topping only. And I splashed a little lemon juice in the filling too.

Let me know if you make it and what changes you'd make!


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