Blueberry Pie Squares Food

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
• Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
• Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
• Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
• Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

BLUEBERRY PIE BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch 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.

BLUEBERRY BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. , Spread half of the batter into a greased 15x10x1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top. , Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack.

BLUEBERRY SOUR CREAM PIE BARS

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse together 3/4 cup sugar, flour, and 1/8 teaspoon salt. Add the butter and let the food processor run until the butter is completely crumbled. With the food processor still running, slowly pour in the water. Pulse a few more times. The dough should still be crumbly but stick together when squeezed.
• Prepare an 8 x 8-inch square pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides. Reserve ½ cup of pie crust. Press the rest of the crust down into the bottom of the pan evenly.
• Whisk together sour cream, 1/3 cup sugar, lemon juice, cornstarch, vanilla, and ½ teaspoon salt. Lightly fold in the blueberries. Pour the mixture into the crust.
• Sprinkle the reserved pie crust on top of the blueberries.
• Bake for 40 minutes, then raise oven temperature to 400 degrees and bake for another 20 minutes. Remove from the oven and let cool. Refrigerate for 3-4 hours before slicing and serving.

BLUEBERRY PIE BARS

Steps:

• Pre-heat your oven to 350 degrees. Grease a 9x13 pan and set aside.
• Cream together butter and sugar until light and fluffy. Add eggs and beat well. Mix in vanilla.
• Whisk together the flour and salt; add to the creamed mixture and mix until combined.
• Spread around 3 1/2 cups of batter on the bottom of the pan. Spread a layer of pie filling across the top. Drop remaining batter on top of pie filling.
• Bake at 350 for 30-35 minutes or until toothpick inserted comes out clean. Cool on wire rack.
• Combine the buttery vanilla glaze ingredients and drizzle over the bars. Add in more cream if you want a creamier consistency.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 F. Grease an 8x8 baking dish or line with parchment paper and set aside.
• In a large mixing bowl or base of a food processor fitted with an s-blade, combine the flour, 1/4 cup sugar, and dash of salt. Using the food processor, pulse until the mixture is crumbly, and butter is distributed evenly. Alternatively use 2 forks or a pastry blender to mix the butter into the flour mixture. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly into the baking dish. Bake for 15 minutes.
• While crust is baking, mix together sour cream, remaining 1/4 cup sugar, vanilla and egg together in a large mixing bowl. Gently fold in the blueberries.
• When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved 1/2 cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
• Allow the bars to cool for at least an hour before slicing. The bars are BEST if enjoyed after refrigerating for 12 hours before slicing and enjoying.

BLUEBERRY PIE SQUARES

Steps:

• Heat oven to 400ºF.
• Toss blueberries with granulated sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 min.
• Meanwhile, beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 9-1/2-inch square. Discard top sheet of waxed paper.
• Spray 9-inch square pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and 1 inch up side of pan. Spread blueberry mixture onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second square. Remove top sheet of waxed paper; carefully flip dough over blueberries. Discard waxed paper. Tuck edges of dough down sides of pan to enclose blueberry filling. Cut several slits in top crust to vent steam.
• Bake 30 to 35 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water until blended; drizzle over dessert. Cool 30 min. before cutting into squares.

BLUEBERRY PIE

Steps:

• Measure all crust ingredients and place in the freezer for 15 minutes.
• In the base of a food processor pulse together flour, salt, and sugar until well mixed.
• Add half of the butter, pulse until butter pieces are the size of nickels. Add remaining butter, and pulse until butter pieces are the size of nickels, dimes, and peas.
• Transfer dry dough to a large bowl. Add vinegar and 1/4 cup ice water. Using hands, gently mix dough. Continue adding water as needed, 1 to 2 tablespoons at a time until dough comes together. Dough should be slightly crumbly, but holds together when pinched.
• Transfer dough to a lightly floured work surface; divide dough in half, flatten each half into a round disc. Wrap each disc in plastic and refrigerate at least 30 minutes, or up to 48 hours.
• In a large bowl combine half of the blueberries, sugar, cinnamon, lemon juice, cornstarch and salt; lightly mash together with a potato masher, back of a spoon, or fork.
• Stir in remaining blueberries; let stand 10 minutes.
• Make the egg wash. In a small bowl, whisk together egg and cream. Set aside until ready to use.
• Preheat oven to 425 F.
• Remove dough from refrigerator, let stand 5 minutes. On a lightly floured work surface, roll one piece of dough into a 1/8-inch thick round. Transfer dough to a pie dish; spoon in blueberry mixture. Brush exposed dough with egg wash.
• One a lightly floured work surface, roll second piece of dough into a 1/8-inch thick round. Place dough on top of blueberries. Press edges of top and bottom dough together to seal, crimp as desired.
• Make 2-to-4 small slits on top of pie for venting; lightly press top crust down with hands so that the dough is in contact with the blueberries.
• Brush dough with remaining egg wash, sprinkle with sugar.
• Place pie on a baking sheet. Place baking sheet in oven. Bake 20 minutes. Reduce heat to 375, continue baking 25 to 35 minutes, or until filling is bubbly and top crust is golden brown.
• Remove pan from oven, let cool at least 30 minutes before slicing.

EASY BLUEBERRY SQUARES

Steps:

• In a large bowl, combine oatmeal,flour, brown sugar,baking soda, salt and butter.
• Press 2/3 of mixture into a 9 inch square pan.
• Pour pie filling over crumbs.
• Top with remaining crumbs.
• Bake in a preheated 350 degree oven for 30-35 minutes.
• Cool and cut into 9 squares.

MINT-BLUEBERRY PIE SQUARES

Steps:

• Heat oven to 400ºF.
• Toss blueberries with granulated sugar, tapioca, lemon juice and chopped mint until evenly coated. Let stand 15 min.
• Meanwhile, beat Neufchatel, butter and extract in large bowl with mixer until blended. Gradually add flour, mixing after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 9-1/2-inch square. Discard top sheet of waxed paper.
• Spray 9-inch square pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and 1 inch up side of pan. Spread blueberry mixture onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second square. Remove top sheet of waxed paper; carefully flip dough over blueberries. Discard waxed paper. Tuck edges of dough down sides of pan to enclose blueberries. Cut several slits in top crust to permit steam to escape.
• Bake 30 to 35 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water until blended; drizzle over dessert. Cool 30 min. before cutting into squares.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.