Subj : 4/28 Blueberry Pie Day 2
To   : All
From : Dave Drum
Date : Sat Apr 27 2024 03:59 pm

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

 Uncle Dirty Dave's Archives

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