Best Blueberry Pie Squares Recipes
BLUEBERRY PIE SQUARES
Got extra blueberries on hand? Make Blueberry Pie Squares! Try these delightful Blueberry Pie Squares for the perfect summertime treat.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss blueberries with granulated sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 min.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 9-1/2-inch square. Discard top sheet of waxed paper.
- Spray 9-inch square pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and 1 inch up side of pan. Spread blueberry mixture onto bottom of crust.
- Repeat rolling out of remaining dough ball to make second square. Remove top sheet of waxed paper; carefully flip dough over blueberries. Discard waxed paper. Tuck edges of dough down sides of pan to enclose blueberry filling. Cut several slits in top crust to vent steam.
- Bake 30 to 35 min. or until golden brown. Cool 15 min.
- Mix powdered sugar and water until blended; drizzle over dessert. Cool 30 min. before cutting into squares.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 63 g, Fiber 2 g, Sugar 36 g, Protein 4 g
MINT-BLUEBERRY PIE SQUARES
Combine refreshing mint with sweet blueberries as part of our Mint-Blueberry Pie Squares for a tasty team that's tough to beat.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Toss blueberries with granulated sugar, tapioca, lemon juice and chopped mint until evenly coated. Let stand 15 min.
- Meanwhile, beat Neufchatel, butter and extract in large bowl with mixer until blended. Gradually add flour, mixing after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 9-1/2-inch square. Discard top sheet of waxed paper.
- Spray 9-inch square pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and 1 inch up side of pan. Spread blueberry mixture onto bottom of crust.
- Repeat rolling out of remaining dough ball to make second square. Remove top sheet of waxed paper; carefully flip dough over blueberries. Discard waxed paper. Tuck edges of dough down sides of pan to enclose blueberries. Cut several slits in top crust to permit steam to escape.
- Bake 30 to 35 min. or until golden brown. Cool 15 min.
- Mix powdered sugar and water until blended; drizzle over dessert. Cool 30 min. before cutting into squares.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 62 g, Fiber 2 g, Sugar 36 g, Protein 3 g
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