1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups frozen blueberries**I used frozen wild blueberries, but regular-sized and/or fresh berries would also work.
Bake the crust for about 18 minutes, until light golden brown around the edges. Increase the oven temperature to 350°F.While the crust is baking, make the frangipane. Put all the ingredients in a food processor and pulse until almost smooth (tiny pieces of almond are fine). Add more water a tablespoon at a time if necessary to facilitate blending.
Spread the frangipane on top of the crust, using a spatula to help it reach all four corners. Sprinkle the frozen blueberries evenly on top of the frangipane, and then sprinkle the reserved dough on top of the blueberries.
Bake bars for about 30 minutes, until light golden brown on top. Cool completely in the pan, and then slice into bars. I sliced mine crosswise into ten strips, and then cut all the strips in half, but you could also cut them into squares if you prefer.The pie bars will keep, covered at room temperature, for up to 2 days. You could probably refrigerate them and store them for a little longer.