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

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