BLUEBERRY PIE BARS

CRUST AND CRUMBLE TOPPING

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 1/2 cups all-purpose flour
• pinch salt, optional and to taste

• FILLING

• 1 large egg
• heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour

• BLUEBERRY LAYER

  
  • 12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
  • 1/3 cup granulated sugar (or 1/2 cup if berries are sour)
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

• MAKE THE BLUEBERRY LAYER

  1. In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.
  2. Evenly distribute blueberry mixture over the filling.
  3. Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling,

  4. BAKE THE BARS

     1. Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden.*
     2. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.