Friday, July 25, 2014

Blueberry Bar

To begin, preheat oven to 375 degrees.

1 pound fresh blueberries, squished,
2 tbs lemon juice
1/4 cup Rapadura
3 tbs gelatin

Add all ingredients in a small sauce pan

Place over medium heat and cook until berries are mostly broken down and mixture reminds you of jam.


Pie Dough:
1 1/3 cup unbleached white flour
pinch salt
1 stick frozen butter, chopped
2 egg yolks
3 Tbs cold water

Place flour and salt in food processor, add chopped butter and mix/pulse until butter is pea-sized.  Add egg yolks, and mix.  Leave running and add 3 tbs cold water via the emulsifier/drip attachment.  Let process until dough comes together into a ball.

No need to chill (but fine to chill if you want to make this ahead of time).

Roll out dough in a rectangle and place over a 9"x13" casserole dish (I use Pyrex).

Using a sharp knife, cut along the bottom edges of the pan, and save the dough scraps aside. (now, if you insist on a very dry crust, you may want to pre-bake this crust for 10 minutes or so)

Cover with 1 pound of fresh blueberries.

Prepare Topping:
chop up leftover pie crust pieces, place in small bowl

add 1/3 cup flour, and 1/4 cup Rapadura
mix together with your fingers until mixture is course crumbs

Add jam-like filling over the top of the fresh blueberries and evenly crumble the topping on top.

Place in preheated oven at 375 for 22 minutes.

Remove and let cool as completely as you can bear.  If allowed to cool completely, you should be able to cut into lovely squares (gelatin thickens as it cools).  If not, then enjoy runny deliciousness. Either way, you will not be disappointed.

Serves 1-15 depending on self-control and willingness to share.


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