Blueberry Pie Bars - 9am Chef

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Blueberry Pie Bars

Course Dessert

Prep Time 15

Cook Time 1

Servings 12

Ingredients

For the shortbread crust:

1 ¼ cups unsalted butter softened
2 ½ cups all-purpose flour
¾ cup granulated sugar
1 tsp vanilla extract
½ tsp kosher salt

For the crumble:

1 ½ cups all-purpose flour
¾ cup granulated sugar
½ tsp kosher salt
½ cup cold unsalted butter diced

For the blueberry filling:

5 cups blueberries
2 tbsp lemon juice
Zest of 1 lemon
½ cup granulated sugar
4 tsp cornstarch

Instructions

For the shortbread crust:

Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper.
In a stand mixer, blend all shortbread crust ingredients until combined; don't worry if it seems dry. Press the dough evenly into the pan, using floured hands. Poke with a fork and par-bake for 18 minutes.

For the crumble:

While the crust is par-baking, whip up the crumble. In a food processor, combine dry ingredients and pulse three times.
Add cold, diced butter one piece at a time, pulsing until the mixture resembles wet sand (about 1 minute). Refrigerate until needed.

For the blueberry filling:

In a large bowl, mix all blueberry filling ingredients until evenly combined.

For assembly:

Once the crust is done par-baking, remove it from the oven. Spread the blueberry filling evenly, then sprinkle on the crumble.
Return to the oven and bake for 30-40 minutes, until the crumble is golden and the filling is bubbling.
Allow it to cool completely before cutting into 12 slices and serving!