MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Pie Bars
 Categories: Desserts, Fruits, Pastry, Cheese, Cookies
      Yield: 16 servings
 
MMMMM---------------------------CRUST--------------------------------
 10 2/3 oz Shortbread cookies (300 g)
      3 tb Granulated sugar
      1 tb A-P flour
    1/2 ts Kosher salt
      4 tb Unsalted butter (60 g);
           - melted

MMMMM--------------------------FILLING-------------------------------
      8 oz Cream cheese (225 g); room
           - temperature
    1/4 c  Granulated sugar (50 g);
           - +1/3 c (65 g)
      1 lg Egg
      3 c  Wild blueberries (340 g);
           - fresh or frozen unthawed
      1 tb Corn starch
      1 pn Kosher salt

MMMMM--------------------------TOPPING-------------------------------
  5 1/3 oz Shortbread cookies (150 g)
      1 tb A-P flour
    1/4 ts Kosher salt
    1/2 ts Baking powder
      1 tb Granulated sugar
      2 tb Unsalted butter; room temperature
      1 lg Egg yolk
 
  Set oven to 350°F/175°C.
  
  Line a 9" square pan with parchment paper, leaving a 2" overhang on
  two sides. In a food processor, combine shortbread cookies, sugar,
  flour, and salt and pulse until you have fine crumbs. Add butter
  and pulse until crumbs are evenly moistened. Transfer mixture into
  the prepared pan and press down into an even layer. Bake until
  fragrant and a shade darker, 15 to 20 minutes.
  
  MEANWHILE, PREPARE FILLING: In a medium bowl, add cream cheese, 1/4
  cup of sugar, and 1 egg and mix until smooth. In a separate medium
  bowl, add blueberries, remaining 1/3 cup sugar, corn starch, and
  salt, and toss to combine.
  
  PREPARE TOPPING: In a food processor, combine shortbread, flour,
  salt, baking powder, and sugar and pulse to combine. Add butter and
  egg yolk, and pulse until the mixture is evenly moistened.
  
  Remove crust from oven and top it evenly with cream cheese mixture
  and then blueberry mixture. Sprinkle topping over blueberry layer,
  squeezing to make some larger clumps. Bake until filling is set and
  no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool
  completely then chill in the refrigerator for at least 1 hour.
  
  To serve, use a sharp knife to release edges. Using parchment
  overhang, lift and transfer to a cutting board and cut into
  16 squares.
  
  Recipe by Samantha Seneviratne
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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