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 Shortbread cookies (300 g)
     3 tb Granulated sugar
     1 tb A-P flour
   1/2 ts Kosher salt
     4 tb Unsalted butter (60 g);
          - melted

MMMMM--------------------------FILLING-------------------------------
     8 oz Cream cheese (225 g); room
          - temperature
   1/4 c  Granulated sugar (50 g);
          - +1/3 c (65 g)
     1 lg Egg
     3 c  Wild blueberries (340 g);
          - fresh or frozen unthawed
     1 tb Corn starch
     1 pn Kosher salt

MMMMM--------------------------TOPPING-------------------------------
 5 1/3 oz Shortbread cookies (150 g)
     1 tb A-P flour
   1/4 ts Kosher salt
   1/2 ts Baking powder
     1 tb Granulated sugar
     2 tb Unsalted butter; room temperature
     1 lg Egg yolk

 Set oven to 350 F/175 C.

 Line a 9" square pan with parchment paper, leaving a 2" 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, corn starch, 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.

 Recipe by Samantha Seneviratne

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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