Blueberry Pie Bars

Pie has never been my thing. Neither making it or eating it. Chocolate pies, brownie pies, and Shepherd's pies are all great, but traditional fruit pies are not my forte.  It's usually the crust that gets me. I am not a big fan of pie crust, neither how it tastes nor how to make it. Chocolate crusts, graham crumb crusts, or in this case, shortbread crusts, on the other hand are something I can handle. Especially when they are pressed in a square or rectangular pan - much easier. This is a recipe for blueberry pie bars, which in my opinion are tastier, and also easier to make and serve than a pie.

Blueberry Pie Bars
CRUST
1 1/2 cups all-purpose (plain) flour
3/4 cup granulated (white) sugar
1/4 teaspoon salt
3/4 cup cold butter, cubed
FILLING
2 large eggs
1/2 cup plain low-fat yogurt or sour cream
1 cup granulated (white) sugar
1/3 cup all-purpose (plain) flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
3 cups blueberries, fresh or frozen

Preheat oven to 325◦F (if using a glass pan) or 350◦F. Line an 8x11 inch rectangular baking pan with parchment paper.
CRUST: In a large bowl, mix the flour, sugar and salt. Cut in the butter until crumbly. Set aside 3/4 cup and press the rest firmly into the pan. Bake for 15 minutes.
FILLING: Meanwhile, beat the eggs, then beat in the yogurt, sugar, flour, salt, and cinnamon. Fold in the blueberries. Pour over prepared crust and sprinkle remaining crust mixture on top. Bake for 45-55 minutes, or slightly longer if using frozen blueberries, until just set. Let cool slightly before cutting. These store well in the fridge.