These pie bars are incredible! They’re super easy to make and the same crumb is used as the crust and the crumble on top. Perfectly dairy free and gluten free. Enjoy

Crust and Topping:
1-1/2 c. Better Batter gluten free all purpose flour
3/4 c. sugar
1/8 tsp. salt
3/4 c. Margarine, cold from the fridge, cut into cubes
2 large eggs
1 c. sugar
1/2 c. Tofutti sour cream
3/8 c. Better Batter Gluten Free flour
1/2 tsp. almond extract
16 oz. fresh blueberries
Preheat oven to 350 degrees. Spray an 8×8 pan or glass baking dish with cooking spray.
Combine crust ingredients in a food processor fitted with the S blade. Pulse a few time until dough resembles large crumbs (not fine crumbs).
Reserve 1.5 cups of the mixture for topping. Press remaining crumble mix into the bottom of the prepared pan. Set aside.
For the filling. In a large bowl, whisk eggs. Add sugar, flour, Tofutti sour cream, and almond extract. Mix to combine. Gently fold in blueberries.
Pour filling mixture over the prepared crust. Crumble the reserved crumble mixture overtop.
Place in preheated oven for 50-60 minutes or until browned on top. Allow to cool and cut into bars.