Blueberry Sour Cream Pie Bars Food

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix sugar and flour together in bowl.
• Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
• Fold in blueberries.
• Pour into pie crust, and bake at 400F for 25 minutes.
• (May need to adjust temperature and time for frozen berries).
• Meanwhile, combine topping ingredients.
• Remove pie from oven after the 25 minutes, and sprinkle on topping.
• Return pie to oven and bake 10 minutes more.
• Chill before serving.

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:

• 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.

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 SOUR CREAM PIE

Steps:

• FOR CRUST:
• Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
• Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
• FOR FILLING:
• Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
• FOR TOPPING:
• Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.