Blueberry Pie Bars
Makes 12 large bars
Prep Time: 20 minutes
Cook Time: 55 minutes
BEER PAIRING
Pair with a Shandy like Leinenkugel’s® Summer Shandy®
Weiss beer brewed with honey and lemonade flavor
The sweet and tart citrus notes in Leinenkugel’s® Summer Shandy® highlight the fruitiness of the blueberry pie filling and add complexity to the fruit flavors in the dish.
Making your own blueberry filling is easier than you might think, and it makes a really delicious difference. Plus, the sweet and tart citrus notes in Leinenkugel’s® Summer Shandy® draw out the fruitiness of your latest creation and add complexity to the shortbread.
INGREDIENTS
Shortbread Crust
2 cups all-purpose flour
½ cup sugar
½ teaspoon salt
¾ cup unsalted butter, cubed
3 tablespoons cold water
Pie Filling
4 cups blueberries, divided
½ cup blueberry preserves
½ cup sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
PREPARATION
STEP 1
Preheat oven to 375°F and grease a 9- x 13-inch baking pan.
STEP 2
In a food processor (or by hand with a bowl and pastry cutter), pulse flour, sugar and salt until combined. Add butter and pulse until a coarse meal forms. Add water, 1 tablespoon at a time, and mix until mixture begins to come together. Pour into the prepared pan and press evenly to form a crust. Bake for 20 minutes.
STEP 3
In a saucepan, combine 3 cups of blueberries, blueberry preserves, sugar and lemon juice, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 5 to 10 minutes until blueberries break down and the mixture has thickened slightly. Stir in cornstarch and remaining blueberries and pour evenly over crust. Bake for 30 minutes. Remove from oven and cool completely, about 2 hours, before slicing and serving.
Ingredients
INGREDIENTS
Shortbread Crust
2 cups all-purpose flour
½ cup sugar
½ teaspoon salt
¾ cup unsalted butter, cubed
3 tablespoons cold water
Pie Filling
4 cups blueberries, divided
½ cup blueberry preserves
½ cup sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
Preparation
PREPARATION
STEP 1
Preheat oven to 375°F and grease a 9- x 13-inch baking pan.
STEP 2
In a food processor (or by hand with a bowl and pastry cutter), pulse flour, sugar and salt until combined. Add butter and pulse until a coarse meal forms. Add water, 1 tablespoon at a time, and mix until mixture begins to come together. Pour into the prepared pan and press evenly to form a crust. Bake for 20 minutes.
STEP 3
In a saucepan, combine 3 cups of blueberries, blueberry preserves, sugar and lemon juice, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 5 to 10 minutes until blueberries break down and the mixture has thickened slightly. Stir in cornstarch and remaining blueberries and pour evenly over crust. Bake for 30 minutes. Remove from oven and cool completely, about 2 hours, before slicing and serving.
