Finish-Line Pie Bars

Name: Finish-Line Pie Bars
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt, divided; 1/2 teaspoon baking powder; 1/2 cup shortening; 2 egg yolks; 1/4 cup cold water; 1 tablespoon lemon juice; 3 cups sugar; 3/4 cup cornstarch; 7-1/2 cups half-and-half cream; 1 cup plus 2 tablespoons butter, cubed; 3 teaspoons vanilla extract; 1/2 teaspoon ground nutmeg; Additional ground nutmeg

14 ingredients

4 steps

Ingredients

2 cups all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon baking powder
1/2 cup shortening
2 egg yolks
1/4 cup cold water
1 tablespoon lemon juice
3 cups sugar
3/4 cup cornstarch
7-1/2 cups half-and-half cream
1 cup plus 2 tablespoons butter, cubed
3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Additional ground nutmeg

Directions

1

In a large bowl, combine the flour, 1/2 teaspoon salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Chill for 30 minutes.
2

Roll out dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Bake at 325° for 10 minutes.
3

Meanwhile, in a large saucepan, combine the sugar, cornstarch and remaining salt. Add cream; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter, vanilla and nutmeg. Pour into crust. Sprinkle with additional nutmeg.
4

Bake for 40-45 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Cool on a wire rack. Cover and refrigerate for at least 1 hour before cutting. Refrigerate leftovers.