A hand-held blueberry pie? You betcha! Blueberry Pie Bars have a shortbread crust, fruity filling and crumble topping, and don’t necessarily require a fork!
Lucky for me, I have plenty of blueberries in the freezer from my father-in-law’s prize blueberry bushes and get to enjoy them all year long. We enjoy tossing a handful into our pancake batter and love making Blueberry Oatmeal Muffins or Blueberry Scones whenever we get a blueberry craving. Recently, I discovered Blueberry Pie Bars on a shortbread crust is also a most delicious little pastry!
The first step to making these bars is to prepare a crumb mixture. This mixture is used for the crust and also as a crumb topping baked on top of the filling. The result is sort of like a double-crust pie, but with much less trouble! You can use a mixer to cut in the butter, but if you do be very careful not to cream the mixture too much so it will still be crumbly for the top.
I adapted the original recipe to make a small batch, so if you are serving more than a few people double the recipe and use a 9 x 13 inch pan (instead of a 9 x 9). Making the smaller batch means less temptation for just the two of us! Don’t worry if it seems that the filling is a little sparse when you spoon it on top. I found that it spread a little during baking and turned out to be just perfect.
For best results, allow the bars to cool before cutting them into squares—that is, if you can resist their delicious aroma! These bars can be served at room temperature or chilled and will keep for a couple of days in an airtight container, if they last that long! Enjoy!
A hand-held blueberry pie? You betcha! Blueberry Pie Bars have a shortbread crust, fruity filling and crumble topping, and don't necessarily require a fork!
- 3/4 cups all purpose flour
- 1/4 cup sugar
- pinch salt
- 6 tablespoons cold butter, cut into cubes
- 1 eggs
- 1/2 cup sugar
- 2-1/2 tablespoons all-purpose flour
- 1/4 cup sour cream
- pinch salt
- 1-1/2 cups frozen blueberries
Preheat oven to 350 degrees. Spray a 9x9 baking dish with cooking spray.
In a large bowl, whisk together flour, sugar and salt. Add cubed butter and mix until crumbly. Reserve one-half cup of crumb mixture.
Pour remaining crumb mixture into prepared pan and press firmly to make the crust, being sure to cover the entire bottom of pan. Bake for 15 minutes.
Whisk together all filling ingredients except for the blueberries — add blueberries just before assembling the bars.
After crust is finished baking, gently fold frozen blueberries into the filling and spoon evenly over the crust. Crumble the remaining crumb mixture over top of the filling.
Bake 40-45 minutes or until lightly browned. Cool before cutting into squares.
Recipe adapted from Laughing Spatula.