I made these Blueberry Pie Bars once and now I find myself turning to the recipe again and again, curious how something so easy became a permanent favorite.

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I almost ruined these the first time I made them, Ive messed up worse. If you make these once, you will make this a hundred times!

The crust does double duty as the topping and gives the bars that flaky, almost cookie like edge that cradles the filling. I love pressing an all purpose flour crust over a pile of bright fresh or frozen blueberries because the burst of berry juice is worth the sticky fingers.

You think youve seen every blueberry dessert, yet these sit somewhere between Blueberry Pie Bars and Easy Blueberry Pie and somehow feel new.

Ingredients

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flour gives structure and carbs, little protein, makes crust soft or crumbly, not healthy alone
butter adds rich flavor, lots of fat and calories, gives flakes and tenderness, so very tasty
sugar sweetens filling and crust, pure carbs, raises sweetness quickly, not great for health
blueberries fresh or frozen, full of fiber and antioxidants, sweet with a little tartness, healthy
lemon adds bright sourness, vitamin C, lifts flavor and balances sugar, zesty fresh tang
cornstarch thickens the blueberry filling, mostly carbs, keeps juices from running, simple pantry staple

Ingredient Quantities

2 1/2 cups all purpose flour (for crust and topping)

1 cup granulated sugar, plus 3/4 cup more for the blueberry filling

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cubed

1 large egg

1 teaspoon vanilla extract

4 to 5 cups fresh or frozen blueberries

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Pinch of salt for the filling

Optional powdered sugar for dusting

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment, leaving an overhang to lift the bars out later.

2. In a big bowl mix 2 1/2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 1 cup (2 sticks) cold cubed unsalted butter with a pastry cutter, two forks, or pulse in a food processor until it looks like coarse crumbs with some pea sized bits.

3. Add 1 large egg and 1 teaspoon vanilla extract and mix until it just comes together into a dough. Don’t overwork it, it’s okay if it’s slightly crumbly.

4. Press about two thirds of the dough firmly into the prepared pan to form the crust. Chill the remaining dough in the fridge or freezer while you make the filling so it’s easier to grate or crumble for the topping.

5. Make the filling: in a medium saucepan combine 4 to 5 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and a pinch of salt. Cook over medium heat, stirring, until the mixture thickens and just starts to bubble, about 4 to 6 minutes. Taste and add a touch more sugar if your berries are very tart.

6. Let the filling cool for 5 minutes so it’s not piping hot, then pour and spread it evenly over the chilled crust.

7. Grate the reserved chilled dough over the blueberry layer using the large holes of a box grater, or crumble it with your fingers and sprinkle evenly. You want a mostly covered top but some fruit peeking through.

8. Bake for 30 to 35 minutes or until the topping is golden and the edges are set. If the top browns too fast tent loosely with foil.

9. Cool completely in the pan, then chill at least 2 hours so the filling sets well. Lift out with the parchment overhang, dust with powdered sugar if you want, slice into bars and serve.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan plus parchment paper with an overhang to lift the bars out
3. Measuring cups and spoons (or a kitchen scale if you got one)
4. Mixing bowls, at least one large and one medium
5. Pastry cutter or two forks, or a food processor to pulse the butter
6. Medium saucepan and a wooden spoon or silicone spatula for the filling
7. Box grater (use the large holes) or just your fingers to crumble the chilled dough
8. Wire cooling rack and access to a fridge or freezer to chill the bars

FAQ

Q: Can I use frozen blueberries? A: Yes. You can use frozen berries, just toss them straight from the freezer with the sugar and cornstarch so they dont get too watery. You might add 1 extra tablespoon cornstarch and bake 5 to 10 minutes longer until the filling bubbles.

Q: How do I stop the crust from getting soggy? A: Bake the bottom crust part way before adding the filling or at least press it firmly into the pan and chill it for 15 minutes so it holds together. Also make sure the filling is thickened well with the cornstarch and let the bars cool completely so the juices set.

Q: Can I make these ahead or freeze them? A: Yes. Store baked bars in an airtight container at room temp for 1 to 2 days or in the fridge for up to 4 days. Freeze cooled bars wrapped tight for up to 3 months, thaw in the fridge overnight and warm briefly in a low oven if you want them soft.

Q: How do I get neat clean slices? A: Chill the pan until the filling firms up, then use a sharp knife. Warm the blade under hot water, dry it, make one smooth cut, wipe the knife and repeat. A serrated knife also works well for crumbly tops.

Q: Can I change ingredients like flour or sweetener? A: You can swap to a 1 to 1 gluten free flour blend but texture may be slightly different. For sweetener you can use honey or maple but cut liquid elsewhere a bit because they add moisture. Tapioca starch works instead of cornstarch for a glossy, thick filling.

Q: What temp and how long do I bake these? A: Bake at 350 F for about 40 to 45 minutes, until the edges are golden and the filling is bubbling. If youre using frozen berries it may take a few extra minutes, just watch for bubbling in the center.

Easy Blueberry Pie Bars! The Crust Does Double Duty As The Topping! Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier taste, but the crust will be a bit denser; or use a gluten free 1:1 baking blend 1:1, just chill the dough longer since GF dough can be crumbly.
Granulated sugar: use light brown sugar 1:1 for a deeper, caramel note (filling will be slightly darker); or coconut sugar 1:1 for less refined sweetness. If you want to use honey, about 3/4 cup honey per 1 cup sugar and reduce other liquid by ~2 tablespoons, lower oven temp a little cause honey browns faster.
Unsalted butter: substitute chilled coconut oil 1:1 for similar texture and a faint coconut flavor, or use vegetable shortening 1:1 for extra flakiness; if you use salted butter skip or cut back on the added salt.
Cornstarch: replace with arrowroot or tapioca starch 1:1 for the same thickening power and a glossy filling; if you only have flour, use about double the amount of flour but expect a less clear, slightly pasty filling.

Pro Tips

1) Chill that extra dough longer than you think, then grate or crumble it cold — it holds its shape better and you wont end up with a greasy mess. If it starts to soften while you’re working, pop it back in the freezer for 5 or 10 mins.

2) If you use frozen berries dont thaw them first, just cook them straight from frozen and give the filling extra time to really thicken. A little butter (about a teaspoon) stirred in at the end makes the filling glossy and tames any foamy bubbles.

3) Taste the filling before you pour it over the crust, berries vary a lot in sweetness. Add sugar or a splash more lemon juice to balance it, and remember cornstarch needs a few minutes of simmering to reach full thickening power.

4) Let the bars cool fully and then chill before slicing so the filling sets, or chill them briefly and score with a sharp knife for cleaner slices. Wiping the knife between cuts helps keep the edges neat.

Easy Blueberry Pie Bars! The Crust Does Double Duty As The Topping! Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made these Blueberry Pie Bars once and now I find myself turning to the recipe again and again, curious how something so easy became a permanent favorite.

Servings

servings

Calories

385

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking pan plus parchment paper with an overhang to lift the bars out
3. Measuring cups and spoons (or a kitchen scale if you got one)
4. Mixing bowls, at least one large and one medium
5. Pastry cutter or two forks, or a food processor to pulse the butter
6. Medium saucepan and a wooden spoon or silicone spatula for the filling
7. Box grater (use the large holes) or just your fingers to crumble the chilled dough
8. Wire cooling rack and access to a fridge or freezer to chill the bars

Ingredients

2 1/2 cups all purpose flour (for crust and topping)
1 cup granulated sugar, plus 3/4 cup more for the blueberry filling
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 large egg
1 teaspoon vanilla extract
4 to 5 cups fresh or frozen blueberries
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Pinch of salt for the filling
Optional powdered sugar for dusting

Directions

Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment, leaving an overhang to lift the bars out later.
In a big bowl mix 2 1/2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 1 cup (2 sticks) cold cubed unsalted butter with a pastry cutter, two forks, or pulse in a food processor until it looks like coarse crumbs with some pea sized bits.
Add 1 large egg and 1 teaspoon vanilla extract and mix until it just comes together into a dough. Don’t overwork it, it's okay if it's slightly crumbly.
Press about two thirds of the dough firmly into the prepared pan to form the crust. Chill the remaining dough in the fridge or freezer while you make the filling so it’s easier to grate or crumble for the topping.
Make the filling: in a medium saucepan combine 4 to 5 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and a pinch of salt. Cook over medium heat, stirring, until the mixture thickens and just starts to bubble, about 4 to 6 minutes. Taste and add a touch more sugar if your berries are very tart.
Let the filling cool for 5 minutes so it’s not piping hot, then pour and spread it evenly over the chilled crust.
Grate the reserved chilled dough over the blueberry layer using the large holes of a box grater, or crumble it with your fingers and sprinkle evenly. You want a mostly covered top but some fruit peeking through.
Bake for 30 to 35 minutes or until the topping is golden and the edges are set. If the top browns too fast tent loosely with foil.
Cool completely in the pan, then chill at least 2 hours so the filling sets well. Lift out with the parchment overhang, dust with powdered sugar if you want, slice into bars and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.