A buttery crust, bursting blueberries, and a sweet crumble topping, these pie bars are delightful.
Blueberries are one of those ingredients that I wish I could always have a fresh supply of in my refrigerator year round. I love being able to plop fresh, juicy berries in my pancakes, muffins, yogurt, etc.
When blueberries are in season, I can’t stop buying them. Even worse, I buy them from Costco, because the berries are so much bigger and plumper and are consistently sweet. Which is great, except I end up with way too many berries.
I buy a big box, but then I have to eat and use them all up because they go bad so quickly. So I eat a ton, bake a ton. And then they are all gone, and I want more. So the cycle starts all over again. Heehee.
Anyhow, so I had too many berries, and of course I needed to bake with them. And for a while now I’ve been wanting to make pie bars. Because dessert bars are so fun to make and easier than making the regular version. I think I might devote a whole week to just baking cookie/brownie and other bar type desserts.
These pie bars were a cinch to put together. The bottom crust was buttery. The middle was chock full of blueberries (I have to confess, it was hard parting with so many fat berries. I love eating my fruit raw and always get a little sad when I cook them.) And the top was a generous spread of crumble. I love crumble!
These pie bars were delicious. Unfortunately my pie hating family went back to their pie hating ways and wouldn’t touch them. Luckily the fiancee is not a pie hater. And he loved these bars. He couldn’t stop eating them.
Our Sunday night dinner conversation went something like this:
Okay, just give me one piece. Just one. (He’s been trying to eat healthy lately and limit his sweets.)
Oh my God that is so good. Okay, give me one more. Just that small corner piece.
Okay give me the rest of that piece.
Okay maybe one more corner piece.
I can’t stop eating this!
I found the conversation quite endearing. I think we’ll be very happy together.
Recipe adapted from Pink Parsley who adapted it from The Pastry Queen by Rebecca Rather
|Blueberry Pie bars||
- Crust and Topping
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled
- Pie filling
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/8 cup flour
- 1/2 tsp almond extract
- 16 oz fresh blueberries
- To make the crust and topping, preheat the oven to 350 degrees. Grease a 8×8 inch baking pan.
- Combine the flour, sugar, and salt in the bowl of a food processor. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
- Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan.
- To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes, until top turns a golden brown.
- Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.