Blueberry Pie Bars

Blueberry Pie Bars desserts These blueberry pie bars are a delicious and easier-to-make alternative to traditional blueberry pie. They combine the flavors of a blueberry pie with the simplicity of a bar dessert Fruit snacks Blueberry Pie Bars blueberries, pies

These blueberry pie bars are a delicious and easier-to-make alternative to traditional blueberry pie. They combine the flavors of a blueberry pie with the simplicity of a bar dessert, eliminating the need to make a pie crust from scratch. They have a shortbread-style crust, a layer of juicy blueberries topped with a crumbly streusel topping. They brimming with fresh berries wrapped in a buttery shortbread crust that will have you hooked from the first bite. The recipe is simple and involves making the crust and topping mixture, pressing it into a baking pan, and topping it with blueberry layer then the crumble topping. They make the perfect dessert with ice cream, snack and great for picnics and pot lucks!

Blueberry Pie Bars

Fresh Blueberry Pie Crumble Bars Recipe Ingredients

  • FLOUR: I use all purpose flour for the short crust base and crumble topping.
  • SUGAR: Granulated sugar is used for all three layers of the bars. I have used brown sugar for the crumble topping interchangeably and either works there.
  • SALT: Just a pinch of salt adds flavour to the crust and the topping
  • BUTTER: I use unsalted butter for the crust and topping. Room temperature for the crust and melted for the topping.
  • BLUEBERRIES: Fresh blueberries are best for these bars. Frozen blueberries may add too much liquid to the bars, which may make the crust soggy. Can I make these bars with other berries instead? Fresh chopped strawberries, blackberries, or raspberries would be a delicious substitute for blueberries in this recipe.
  • VANILLA: Pure vanilla extract is what I use for best flavor.
  • CINNAMON: Ground cinnamon adds just a hit of flavor to the pie bars - feel free to add more or less to taste and you can even play with the spices - cardamon & cinnamon go really well with blueberries for a spiced version of these bars
  • LEMON ZEST & LEMON JUICE: They add delicious fresh flavor to the blueberries, Freshly squeezed and zested is always best.
  • CORNSTARCH: Cornstarch helps thicken the filling ensuring it sets

Blueberry Pie Bars

How To Make Blueberry Pie Bars

  1. Prepare Crumble Topping: Whisk together the flour, sugar, salt together then drizzle in the melted butter, stir until butter is incorporated and you have crumbly, sandy, clumps of crumble topping - store in fridge.
  2. Prepare Crust & Par-Bake: In a large mixing bowl using hand mixer mix all the crust ingredients until combined. The mixture will look a little dry and that is fine. Empty into prepared pan and press it into the bottom evenly. Bake until edges and top is slightly golden.
  3. Prepare Blueberry Filling: Toss blueberries with the sugar, lemon juice, lemon zest, cinnamon and cornstarch.
  4. Assemble & Bake: Top the baked crust with blueberry mixture, then sprinkle over the crumble topping, bake until golden and bubbling. Allow to cool completely once done baking before slicing and serving.

Blueberry Pie Bars

Blueberry Pie Bars

Blueberry Pie Bars Storage & Freezing

  • MAKE AHEAD: After baking and cooling, store them in an airtight container at room temperature for 1-2 days. This allows the flavors to meld and the bars to set, resulting in a perfectly delectable treat when you’re ready to serve. The base crust and crumble topping can be made ahead and stored separately in airtight containers in the fridge for up to 1-2 days.
  • IN THE FRIDGE: Store leftovers of these fresh blueberry pie bars covered or in an airtight container or bag in the refrigerator for up to 1 week.
  • IN THE FREEZER: These blueberry crumble bars are freezer-friendly! Once they’re completely cooled, place them in an airtight container and pop them in the freezer for up to 1 month. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.

Blueberry Pie Bars

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Recipe

Servings: 24
Prep Time: 15 mins
Bake Time: 45 mins
Total Time: 1 hr

Ingredients

For the Crumble Topping

  • 1½ cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup butter, melted

For the Shortbread Crust

  • 1¼ cup butter, room temperature
  • 2½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt

For the Blueberry Filling

  • 5 cups fresh blueberries
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • ¼ teaspoon cinnamon
  • ½ cup granulated sugar
  • 4 teaspoons corn starch

Directions

  1. Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper allowing for overhang so you can lift the cooled bars out of the pan to cut.

For the Crumble Topping

  1. In a medium bowl whisk together all of the dry ingredients (flour, sugar and salt). Drizzle in the melted butter and stir into the dry ingredients until the mixture looks like wet sand. with some clumpy portions. This should take about 1 minute.
  2. Add mixture to the refrigerator ready to use.

For the Shortbread Crust

  1. Add all of the ingredients for the shortbread crust into a stand mixer - flour, butter, sugar cinnamon, vanilla and salt (or using a hand mixer) and mix on medium speed until combined. It will look a bit dry but will come together when pressed.
  2. Empty into pan and press the dough into the bottom of the prepared baking dish in an even layer. I like to create a very small raised lip on the edges to hold in all the bluebberry juices but that is optional. (It might be a little bit sticky while you press it into pan so feel free to dust hands with a little flour)
  3. Use a fork to poke holes into the dough all over then transfer to preheated oven and par bake for 18-20 minutes or until edges and top are lightly golden.

For the Blueberry Filling

  1. In a large bowl using a spatula gently toss the blueberries with the rest of the filling ingredients (lemon juice, zest, sugar, cinnamon, cornstarch) until well coated and evenly combined

Assemble & Bake Pie Bars

  1. Remove warm crust from oven when its done baking
  2. Spread the blueberry filling evenly on top.
  3. Remove crumble from the fridge and sprinkle it evenly over blueberries.
  4. Return to the pan to oven and bake for 45-50 minutes, or until the crumble is golden on top and the filling is bubbling. If the crumble topping looks like it may start to burn, lightly tent with foil.
  5. Remove pan from oven once done and place over cooling rack and allow to cool completely before slicing bars then serve. They actually set well in the fridge making them easier to slice. Store in the refrigerator but I like to serve closer to room temperature.
  6. Top them with a scoop of vanilla ice cream and a spoonful of homemade whipped cream and enjoy!

Blueberry Pie Bars