Blueberry Pie Bars

Tonight DD and I made Blueberry Pie Bars.  Really easy, except for one problem:

This is my food processor overflowing with flour, sugar and butter!  It totally was not big enough to do the job for me so I put it all in a bowl and tried to use my hand mixer.  The butter was supposed to get blended evenly throughout but still be crumbly.  Um, yeah, the hand mixer didn't work, either so I pulled out the amount I was supposed to save for the topping and just pressed the rest into my pan as best I could.  I wasn't sure how I was going to get the topping to crumble and was about ready to get out the food processor again when DD came to the rescue!  She thought the topping looked fun to play in (keep in mind, she's 3!) so she started playing in it.  I started to tell her to stop when I realized what she was doing was crumbling it so we crumbled by hand!  A more fun, hands-on approach that worked great for my little assistant!

This next picture shows it ready to go in the oven.  I'll share the recipe and then post a picture of the finished product!

 

Originally pinned from lifessimplemeasures.blogspot.com

 

 

 

From Kirbie's Cravings

Ingredients:

Crust and Topping:

1-1/2 c. all purpose flour

3/4 c. sugar

1/8 tsp. salt

3/4 c. unsalted butter, chilled

Filling:

2 large eggs

1 c. sugar

1/2 c. sour cream

3/8 c. all purpose flour

1/2 tsp. almond extract

16 oz. fresh blueberries

Directions:

1. Heat oven to 350°F.  Grease an 8x8-inch pan with non stick cooking spray; set aside.
2. For the crust, combine the flour, sugar, and salt in a food processor.  Cut the butter into 1/2-inch pieces and add to flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
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. For the filling, whisk eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract.  Gently fold in blueberries.  Spoon the filling 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 before cutting and serving or serve out of pan cobbler style.

Yield: 16 bars

 

 

 

 

 

Yummy!  And Hubby really liked it, too!