Blueberry Pie Bars

”I am absolutely in love with these pie bars! I have already shared a cherry version, and now I am excited to share this blueberry one! Whether you like to give it time to set up so you can slice and eat it with a fork, or whether you can’t take it and scoop it out piping hot with some ice cream on top, you’re in for a treat. And whichever way to choose to eat it, we’re here for it!”
– Bobbie Jo

Ingredients	Directions
For the crust: 1 pound (4 sticks) butter, at room temperature 3/4 cup sugar 1/2 cup light brown sugar 2 teaspoons vanilla extract 4 cups all-purpose flour 1 1/2 teaspoons salt 1 cup chopped SWP Pecans Pinch of nutmeg 1-2 tablespoons sugar in the raw For the filling: 6-7 cups SWP blueberries, thawed 3/4 cup sugar 2 tablespoons tapioca starch or cornstarch Pinch of nutmeg Zest of 1 lemon 2 teaspoons fresh lemon juice Zest of 1 orange 1 tablespoon fresh orange juice	1. Preheat oven to 375 degrees. 2. For the crust, place the butter, sugars, and vanilla in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Slowly add the flour and salt to the butter mixture, beating until combined. Scatter two-thirds of the dough in clumps into a 9×13-inch baking pan and press it lightly with floured hands on the bottom and slightly up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. 3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the pecans and nutmeg, and mix on low speed to combine. Set aside. 4. Reduce the oven to 350 degrees. 5. For the filling, add your thawed and drained blueberries to a pot on medium heat along with the sugar and bring to a boil. Allow that mixture to cook at a low boil, stirring occasionally, for 4-5 minutes. Stir in your tapioca or cornstarch and cook for one more minute. Then add nutmeg, zests, and juices, cook for one more minute. Remove from heat. 6. To assemble, spread the blueberries evenly over the crust. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the blueberries (they will not all be covered). Sprinkle sugar in the raw over the top and bake for 25-30 minutes, until the topping is browned. Allow to slightly cool and serve warm. **Note: It takes about an hour for the blueberry juices to firm where you can cut and eat like a bar. If you don’t want to wait, just scoop it out like a cobbler and serve with ice cream. Either way you can’t go wrong!
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