Blueberry Pie Bars with Shortbread Crust
These blueberry pie bars have a fresh and juicy blueberry filling that's surrounded by a buttery shortbread crust. Both the crust and crumble topping come from the same mixture and comes together quickly in just one bowl. If you are a fan of homemade blueberry pie, you'll absolutely love these pie bars!
Servings: 12 pie bars
Calories: 266kcal
Equipment
- 8x8 inch baking pan
- Pastry Cutter
- Mixing Bowls
Ingredients
Crust/Topping
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold & cubed
- 1 large egg, beaten
- ½ teaspoon vanilla extract
Blueberry Filling
- 2 cups blueberries, fresh or frozen
- ¼ cup sugar
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375 degrees and line an 8x8 inch baking pan with parchment paper, leaving a little hanging over the sides to serve as a “handle”. Then grease with cooking spray.
Crust/Topping
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Then mix in the beaten egg and vanilla extract.
- Use half of the crumb mixture to press into the bottom of the prepared pan. Use your fingers or the bottom of a measuring cup to firmly press the crust into place so that it covers the entire pan. Set the other half aside.
Blueberry Filling
- Combine the blueberries, sugar, corn starch, and lemon juice in a medium-sized bowl, mixing thoroughly. Pour over the top of the crust. Then add the rest of the crumb topping over the top of the blueberry layer.
- Bake for 45-55 minutes, or until the crumb topping is golden brown and the blueberry filling is bubbling. Completely cool before slicing into bars. *Once cooled to room temperature, I like to transfer the bars to the refrigerator. After a few hours of chilling, slice into bars. This helps to create even cuts.
Notes
Baking Pan: Line an 8x8-inch baking pan with parchment paper, leaving a little hanging over the sides to serve as a “handle”. Then grease with cooking spray.
Cold Butter: Make sure you use cold butter directly from your refrigerator when you add it to the crumb mixture. If you have a pastry cutter, use that to cut the butter into the flour until it resembles crumbs. You could also use a food processor.
Crust: Use your fingers to firmly press the crust down into the bottom of the prepared pan. Only half of the crumb mixture is used for the crust. The other half is for the topping.
Nutrition
Serving: 1bar | Calories: 266kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 99mg | Potassium: 58mg | Fiber: 1g | Sugar: 20g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
