Blueberry Pie Bars – REVIEW

26786760346_4943edac32_k

So my sister recently discovered this blog – apparently I forgot to tell her about it? I feel like maybe she had forgotten, but I won’t take it personally ahaha. My sister is an absolute Queen of Baking, and it’s been a long time since we’ve lived under the same roof and I could enjoy that fact via eating everything in sight. So today my sister decided to make these amazing blueberry pie bars by Averie Cooks – click on through to follow us on this delicious adventure.

26215151744_fb429d3691_k

Let’s start with the crust and crumble topping. Gather 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 cups all-purpose flour, and a pinch of salt. My Grammy always said that the key to a good crust is to not overwork it – that’s how you make marble pie crust, as I’ve learned. Cream the butter and sugar together until completely combined. Then, pour in your flour and mix it all together. You’ll end up with a pretty dry and crumbly mix with large pieces. Take out 3/4 cup of it and put it aside – that’ll become your crumble on top at the end. Take what’s left and lightly pat it into the bottom of a lined and greased 8 inch square pan, making it as even as possible.

26786323546_4c0f03b63d_k

Next, the filling. Whisk together 1 egg, a heaping 1/2 cup of plain or vanilla Greek yogurt (I used vanilla, because there’s never enough vanilla,) 1/3 cup of granulated sugar, and 2 tsp of vanilla. Then add 1 tbsp of flour to help thicken it a bit. Pour this mix on top of the crust, and swirl or jiggle the pan to make sure it’s spread evenly.

26216035713_d62f5d3932_k

Of course, you can’t have blueberry pie without blueberries! In a new bowl, mix 2 cups blueberries (I used frozen; if you use fresh, you’ll want to decrease the cook time,) 1/3 cup granulated sugar, 2 tbsp lemon juice, 2 tsp cornstarch together. The sugar likely won’t all be dissolved, so don’t worry about that! Big shock, distribute this mix into your pan, keeping the blueberries on the top of the yogurt mixture as much as possible

26786323466_e65603dbab_k

Finally, take that wonderful crumble you’ve been keeping and put it in top in medium to large chunks. It’s probably gotten quite dry by this point, so you may want to push together the small bits with your hands to get bigger chunks. To bake, place in the oven for for approximately 60 minutes at 350F. The original recipe says that the edges should be bubbling vigorously, and the middle, somewhat. For whatever reason, that didn’t happen for us.

26216379293_dd3f07b63d_k

After 65 minutes, the crumble on top was golden, so out of the oven it came! Let it sit for at least an hour, otherwise it’ll be a hot mess (literally) when you try to cut it. One word: UNREAL.

All of the credit for this delicious recipe goes to Averie Cooks – Click here for her full recipe and cooking instructions!


Don’t forget to subscribe to email updates [Follow us via email] on the right-hand side.

Check out our tweets here

Like us on Facebook

Pin your favourite recipes from here

..and follow our picture story on Instagram

:)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s