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Blueberry Pie Bars Recipe
Blueberry Pie Bars Recipe
- Recipe Submitted by Healthy Recipes on 04/17/2014
Category: Desserts
Ingredients List
- For the Crust:
- 180g plain flour
- 25g ground almonds
- 170g unsalted butter
- 170g caster sugar
- 1/4 tsp salt
- For the Filling:
- 170g dried blueberries
- 30ml boiling water
- 2 large eggs
- 225g caster sugar
- 1/2 tsp vanilla paste
- 125ml half fat creme fraiche
- 50g plain flour
Directions
8 inch square cake tin, greased and lined or sprayed with non stick baking spray.
Preheat the oven to 170C.
Combine the flour and ground almonds. Cut the butter into 1/2 inch cubes and add to the flour.
Rub the butter into the flour until the butter is evenly distributed and the mixture is crumbly and beginning to clump together. Add the sugar and salt and rub into the flour and butter mixture insuring all of the sugar is fully combined and evenly distributed.
Weigh out 225g of the crust mixture you have just made and set aside.
Press the remaining crust mixture into the base of your prepared cake tin, ensuring the crust is even and level.
Bake the crust for around 8-10 minutes or until very lightly golden brown.
Remove from the oven and allow to cool completely.
Place the dried blueberries in a small bowl and pour the boiling water over the blueberries, mix to combine and set aside.
Whisk the eggs in a large bowl, add the sugar gradually, whisking continuously. Add the vanilla extract and whisk to combine. Add the cream fraiche and plain flour and mix just until combined. Fold in the blueberries.
Pour the filling over the pre-baked crust and sprinkle the top evenly with the reserved crust mixture.
Bake for 35-40 minutes or until golden brown on top.
Allow the blueberry pie bars to cool for a minimum of 1 hour before removing from the cake tin and slicing.
Enjoy!
Preheat the oven to 170C.
Combine the flour and ground almonds. Cut the butter into 1/2 inch cubes and add to the flour.
Rub the butter into the flour until the butter is evenly distributed and the mixture is crumbly and beginning to clump together. Add the sugar and salt and rub into the flour and butter mixture insuring all of the sugar is fully combined and evenly distributed.
Weigh out 225g of the crust mixture you have just made and set aside.
Press the remaining crust mixture into the base of your prepared cake tin, ensuring the crust is even and level.
Bake the crust for around 8-10 minutes or until very lightly golden brown.
Remove from the oven and allow to cool completely.
Place the dried blueberries in a small bowl and pour the boiling water over the blueberries, mix to combine and set aside.
Whisk the eggs in a large bowl, add the sugar gradually, whisking continuously. Add the vanilla extract and whisk to combine. Add the cream fraiche and plain flour and mix just until combined. Fold in the blueberries.
Pour the filling over the pre-baked crust and sprinkle the top evenly with the reserved crust mixture.
Bake for 35-40 minutes or until golden brown on top.
Allow the blueberry pie bars to cool for a minimum of 1 hour before removing from the cake tin and slicing.
Enjoy!
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