• 4/28 Blueberry Pie Day 2

    From Dave Drum@1:2320/105 to All on Sat Apr 27 15:59:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry Pie Bars
    Categories: Desserts, Fruits, Pastry, Cheese, Cookies
    Yield: 16 servings

    MMMMM---------------------------CRUST--------------------------------
    10 2/3 oz (300 g) shortbread cookies
    3 tb Granulated sugar
    1 tb A-P flour
    1/2 ts Kosher salt
    4 tb (60 g) unsalted butter;
    - melted

    MMMMM--------------------------FILLING-------------------------------
    8 oz (225 g) cream cheese; room
    - temp
    1/4 c (50 g) + 1/3 c (65 g)
    - granulated sugar
    1 lg Egg
    3 c (12 oz/340 g) wild
    - blueberries; fresh or
    - frozen unthawed
    1 tb Cornstarch
    pn Kosher salt

    MMMMM--------------------------TOPPING-------------------------------
    5 1/3 oz (150 g) shortbread cookies
    1 tb A-P flour
    1/4 ts Kosher salt
    1/2 ts Baking powder
    1 tb Granulated sugar
    2 tb Unsalted butter; room temp
    1 lg Egg yolk

    Set oven to 350oF/175oC.

    Line a 9" square pan with parchment paper, leaving a
    2-inch overhang on two sides. In a food processor,
    combine shortbread cookies, sugar, flour and salt and
    pulse until you have fine crumbs. Add butter and pulse
    until crumbs are evenly moistened. Transfer mixture into
    the prepared pan and press down into an even layer. Bake
    until fragrant and a shade darker, 15 to 20 minutes.

    MEANWHILE, PREPARE FILLING: In a medium bowl, add cream
    cheese, 1/4 cup of sugar and 1 egg and mix until smooth.
    In a separate medium bowl, add blueberries, remaining
    1/3 cup sugar, cornstarch and salt, and toss to combine.

    PREPARE TOPPING: In a food processor, combine
    shortbread, flour, salt, baking powder and sugar and
    pulse to combine. Add butter and egg yolk, and pulse
    until the mixture is evenly moistened.

    Remove crust from oven and top it evenly with cream
    cheese mixture and then blueberry mixture. Sprinkle
    topping over blueberry layer, squeezing to make some
    larger clumps. Bake until filling is set and no longer
    jiggly, 35 to 40 minutes. Transfer to a rack to cool
    completely then chill in the refrigerator for at least 1
    hour.

    To serve, use a sharp knife to release edges. Using
    parchment overhang, lift and transfer to a cutting board
    and cut into 16 squares.

    by Samantha Seneviratne

    Yield 16 servings

    RECIPE FROM: https://cooking.nytimes.com

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