Easy Blueberry Pie Bars

by Sheryl

These pastry bars are my favorite frozen blueberry recettes all-time! They have the flavors you love in the blueberry pie, but with homemade pie crust, you don’t have to mess around. If you want, you can make these easily with fresh blueberries rather than frozen. Blueberry pie is a classic, but I’m not a pastry maker. I am indifferent to cakes and to make a pie just like too much work to eat. The crust mix is twice as high as the crumbling surface.

Ingredients:

For Crust and Topping:

1 1/2 cups all-purpose flour
1/2 cup sugar
pinch salt
3/4 cup of cold butter (cubes)

For the filling:

2 eggs
1 cup of sugar
1/3 cup all-purpose flour
1/2 cup sour cream
pinch salt
3 cups fresh blueberries (you can use frozen as a substitute)

Directions:

1. Sprinkle a 9×13 non-stick spray glass baking dish. Set aside.

2. Preheat oven at about 350 degrees.

3. Combine the flour, sugar, salt, and cubed butter beat until mix and crumbly. Do not overmix.

4. Remove a cup of flour and set aside.

5. Take the remaining mixture and press firmly to cover your baking dish.

6. Bake for 10-12 minutes and until firm when touching but not brown on the sides. Bake continuously after adding the toppings.

7. Beat the eggs in a large bowl

8. Add salt, sugar, and sour cream.

9. Place in blueberries gently. if you use frozen, don’t fold in the blueberries until your the pie crust is ready. Also, don’t let the color of your batter turns to blue.

10. Remove from the oven and add filling slowly on top of the crust.

11. Sprinkle with the rest of the crust mixture.

12. Bake for 1 hour, or until the top is slightly browned.

13. Cool for 10 minutes before serving

Note:

1. Do not overmix as it destroys the texture and consistency of the dough. You can use an electric mixer or pastry cutter, mix just until its crumbly.

2. You can wear frozen blueberries, but don’t thaw them or your hands turn blue but not appealing though it’s delicious.

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