Easy & Delicious Gooey Blueberry Pie Bars with Flaky Lattice Crust
After years immersed in the delightful world of bakeries and recipe blogging, it’s safe to say I’ve developed a profound appreciation, if not a slight obsession, with blueberries. And these incredible Blueberry Pie Bars? They are undoubtedly my latest and greatest culinary infatuation. Imagine combining the rustic charm of a classic blueberry pie with the grab-and-go convenience of a bar, all elevated by a stunning lattice crust. That’s precisely what these bars deliver.
Featuring a tender, wonderfully buttery pie crust, a generous layer of bursting-with-flavor blueberry pie filling, and an exquisitely crafted lattice top, these bars present a more refined profile than my simpler mixed berry cobbler bars. Yet, they remain perfectly suited for any casual gathering, be it a backyard picnic, a summer barbecue, or a festive party. They are the ideal solution when you crave the comforting taste of homemade blueberry pie without the usual fuss and effort of baking a traditional pie. Just don’t forget that essential scoop of creamy vanilla ice cream on top to complete the experience!
Why You’ll Adore These Blueberry Pie Bars
These aren’t just any dessert bars; they’re a celebration of summer’s bounty, designed for maximum flavor and minimal stress. Here’s why they’ll become a staple in your recipe collection:
- Flaky, Buttery Crust: The foundation of any great pie, and these bars are no exception. Our simple-to-make pie dough guarantees a tender, golden base and a beautiful, crisp lattice top.
- Gooey, Flavorful Blueberry Filling: Packed with fresh or frozen blueberries, sweetened just right, and thickened to perfection, this filling bursts with juicy, vibrant flavor in every bite.
- Elegant Lattice Top: While it looks impressive, creating a lattice top is simpler than you think, and I’ll walk you through it. It adds a professional touch that will wow your guests.
- Perfect for Any Occasion: From casual family desserts to impressive party contributions, these bars are incredibly versatile and always a crowd-pleaser.
- Easier Than Traditional Pie: Get all the beloved flavors of a classic blueberry pie without the complexities of rolling out a full pie crust or worrying about serving slices. Bars are inherently easier to portion and serve!
If you find yourself enchanted by these lattice-topped fruit bars, you absolutely must try my juicy cherry pie bars next. The method for preparation is almost identical, offering the same ease and impressive results, but the delightful sweet-tart cherries infuse them with a distinct and equally irresistible character. They are an absolute delight to bake and share, especially when cherries are in their peak season!
The Baking Process: Crafting Your Perfect Blueberry Pie Bars
Creating these delightful blueberry pie bars is a rewarding experience. While there are a few distinct steps, each one is straightforward and contributes to the ultimate deliciousness. Follow along with these detailed instructions to achieve that perfect flaky crust and luscious blueberry filling.
1
Prepare the Butter and Dry Ingredients. Start by grating your frozen butter. This trick helps achieve that wonderfully flaky crust by ensuring the butter is evenly distributed and stays cold. Then, combine the grated butter with the flour, sugar, and salt, mixing until the butter pieces are coated and resemble small peas. This texture is key for flakiness.
2
Incorporate the Ice Water. Slowly drizzle in ice water, mixing until the dough just begins to clump together. The goal is a soft, hydrated dough that isn’t sticky. It’s crucial not to overmix or add too much water at this stage, as the dough will continue to hydrate as it rests, leading to a perfectly tender crust.
3
Chill the Pie Dough. Divide the dough in half. Press one half evenly into an 8×8 baking pan, creating the base for your bars. Form the other half into a flat slab. Both portions need to chill in the fridge. This crucial chilling time allows the butter to firm up, preventing the crust from shrinking during baking and ensuring it bakes up perfectly golden and crisp.
4
Prepare the Blueberry Pie Filling. While the dough chills, create the star of the show: the luscious blueberry filling. Both fresh or frozen blueberries work wonderfully here, though fresh berries may require a little more time to cook down and release their juices. Simmer with sugar and a hint of lemon until thick and bubbly, ensuring a perfectly gooey texture in your finished bars.
Can’t get enough of those vibrant blueberries? You’re in good company! I’ve got two other berry-packed favorites that are constantly on repeat in my kitchen: a rich, satisfying streusel-topped blueberry coffee cake and my super moist, delightfully crumbly blueberry crumble muffins. Both recipes are absolutely bursting with juicy berries and pair perfectly with your morning coffee, or simply as a treat anytime!
5
Blind Bake the Bottom Crust. Once the dough is properly chilled, bake the bottom crust until its edges are beautifully golden brown. This crucial “blind-baking” step ensures your base remains perfectly crisp and sturdy, providing a robust foundation that can perfectly support the weight and moisture of the juicy blueberry filling without becoming soggy.
6
Assemble and Chill the Lattice Top. Roll out the reserved dough and carefully cut it into even strips. Now for the fun part: weaving your elegant lattice! I often use a pizza cutter or a fluted pastry wheel for added texture, but a sharp knife works just as well. Once your lattice is woven to perfection, trim the edges for a neat finish and freeze it. This freezing step is vital as it firms the lattice, making it easy to transfer without stretching or distorting before it tops your bars.
7
Layer the Filling and Add the Lattice. Once your bottom crust is baked and your lattice is firm, spread that irresistible, juicy blueberry filling evenly over the golden crust. Then, with care and precision, gently lay the chilled lattice crust on top. To achieve a gorgeous, crispy, golden finish, brush the lattice with an egg wash and generously sprinkle it with turbinado sugar.
8
Bake and Cool Your Pie Bars. Bake the assembled bars until the lattice crust reaches a magnificent golden-brown hue. Once baked, the most challenging (yet vital) step is to let them cool completely – seriously! Resist the urge to cut into them immediately. Allow them to cool for 2–3 hours on a wire rack. This patience will be rewarded with perfectly set filling and beautifully clean, neat slices. Trust me, it’s worth the wait!
Tips for Baking Perfect Blueberry Pie Bars
Achieving bakery-quality blueberry pie bars is simple with a few key tips:
- Keep Everything Cold: For a truly flaky crust, ensure your butter is frozen and your water is ice-cold. Chilling the dough multiple times helps prevent it from becoming tough and ensures a tender, crisp texture.
- Measure Flour Accurately: This is a golden rule in baking! Use a kitchen scale for the most precise measurement, or employ the “spoon-and-level” method. Scooping directly from the bag can add too much flour, leading to a dry crust.
- Don’t Overmix the Dough: Mix just until the ingredients come together. Overworking the dough develops gluten, resulting in a tough crust.
- Cook the Filling to Perfection: Ensure your blueberry filling simmers long enough to thicken. It should be visibly bubbling and coating the back of a spoon. A well-thickened filling prevents a watery mess in your bars.
- Blind Baking is Essential: Don’t skip the blind bake for the bottom crust. It creates a barrier against the moist filling, guaranteeing a crisp base that won’t become soggy.
- Chill the Lattice: Freezing the lattice before placing it on top makes it much easier to handle and prevents stretching or tearing, ensuring a beautiful, intricate design.
- Patience with Cooling: As mentioned, cooling is non-negotiable! The filling needs time to set properly. Cutting into warm bars will result in a messy, gooey (though still delicious!) experience.
I truly love the incredible versatility of these pie bars, but honestly, they’re just the starting point for exploring more delicious blueberry creations. My girlfriends, for instance, absolutely rave when I bring my indulgent blueberry glazed cake donuts to brunch. They are incredibly easy to share and make for the perfect delightful snack!
Serving Suggestions
While these blueberry pie bars are fantastic on their own, a few additions can elevate them to an even more divine dessert:
- Vanilla Ice Cream: The classic pairing! A scoop of good quality vanilla ice cream provides a delightful creamy contrast to the warm, gooey blueberry filling.
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch and balances the richness of the bars.
- A Dusting of Powdered Sugar: For a simple yet elegant finish, a light dusting of powdered sugar makes these bars look even more inviting.
- With Coffee or Tea: These bars are robust enough to be enjoyed for breakfast or brunch alongside a hot cup of coffee or a comforting mug of tea.
Frequently Asked Questions (FAQ) About Blueberry Pie Bars
Can I use fresh blueberries instead of frozen?
Absolutely! Both fresh and frozen blueberries work wonderfully. If using fresh, they might cook down a little faster, so keep an eye on the consistency of your filling. Ensure they burst and release their juices before thickening with the cornstarch slurry.
What if I don’t want to make a lattice top?
No problem at all! You can simplify by rolling out the second half of the dough and cutting out decorative shapes (like stars, hearts, or simple strips) to arrange on top of the filling. Alternatively, you can create a crumble topping for a different texture. A simple crumble can be made with flour, sugar, and cold butter, then sprinkled over the filling.
How do I prevent a soggy bottom crust?
The key to a crisp bottom crust is the blind-baking step. Baking the crust alone for 25-35 minutes until golden brown creates a barrier against the moisture from the filling. Ensure your dough is well-chilled before baking, and don’t skip this step!
How long do blueberry pie bars last?
Stored in an airtight container, these bars will stay fresh at room temperature for 1-2 days, or in the refrigerator for 3-4 days. The fridge is generally better for preserving freshness and texture.
Can I make these ahead of time?
Yes! The pie dough can be made up to 5 days in advance and stored in the refrigerator, tightly wrapped. The blueberry filling can also be prepared a week ahead and kept in the fridge. This makes assembly on baking day much quicker.
Can I freeze blueberry pie bars?
These bars freeze beautifully! Once completely cooled, cut them into individual portions and store them in an airtight container or freezer-safe bag for up to one month. Thaw at room temperature or gently warm in the oven for a quick treat.
If you tried this or any other recipe on my website, please let me know how it went in the comments section below; I genuinely love hearing from you and your baking adventures! Also, please take a moment to leave a star rating while you’re there to help other bakers! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Gooey Blueberry Pie Bars with Lattice Pie Crust
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Equipment
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metal 8×8 baking pan
Ingredients
For the Pie Dough
- 1 cup unsalted butter, frozen
- 2 1/2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste
- 7-10 tablespoons ice water
For the Blueberry Pie Filling
- 2 1/2 cups frozen blueberries
- 1/4 cup brown sugar, packed
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, lightly beaten
- Turbinado sugar
Instructions
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Line a sheet tray with parchment paper or a silicone mat. Grate the sticks of frozen butter onto the tray. Keep in the freezer until ready to use.1 cup (226 g) unsalted butter
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Line a metal 8×8 baking pan with parchment paper to cover all four sides. Set aside.
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In a stand mixing bowl, whisk together the flour, sugar, and salt.2 1/2 cups (325 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 teaspoon (4 g) fine sea salt
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Add the grated butter to the bowl and mix on low speed until the butter is coated in flour and pea-sized.
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Add the vanilla and with the mixer running on low speed, drizzle 7-10 tablespoons of the water into the dough, and as needed, until the dough starts to clump together.1 teaspoon (4 g) vanilla paste, 7-10 tablespoons (98 g) ice water
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Separate the dough into equal parts (366 g each). Press one half into a slab and wrap it tightly in plastic wrap. Press the other half of the dough into the bottom of the lined pan. Chill both in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 375°F/190°C and make the blueberry pie filling.
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Combine the blueberries, sugar, and lemon juice in a pot. Cook over medium heat, stirring occasionally, until the blueberries have released all of their juices and are boiling. Combine the cornstarch and water and stir it into the filling. Cook 1-2 minutes longer until thickened. Set aside until ready to use.2 1/2 cups (300 g) frozen blueberries, 1/4 cup (50 g) brown sugar, 1 teaspoon lemon juice, 1 tablespoon (10 g) cornstarch, 1 tablespoon (14 g) water
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When the dough is chilled, bake the bottom crust for 25-35 minutes, until the edges are golden brown.
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While the bottom crust is baking, roll out the second slab of pie dough on a lightly floured surface into a 9×9” square. Cut the dough into 1/2 inch strips.
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On a parchment-lined baking sheet, lay eight dough strips parallel to each other, evenly spaced. Fold back every other strip, then lay one new strip perpendicular across them. Unfold the folded strips over the top. Next, fold back the opposite strips, place the next perpendicular strip, and unfold again. Keep weaving like this until you have made a 9×9-inch lattice square.
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Trim each side of the lattice square for clean edges, so that the lattice is roughly 7.5×7.5 inches. Freeze until ready to use. The lattice should feel very firm and be able to be picked up as a whole.
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When the crust is done baking and the lattice top is firm, spread the blueberry filling on top, then transfer the lattice crust on top.
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Brush the lattice with the egg wash and sprinkle with turbinado sugar.1 (50 g) egg, Turbinado sugar
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Bake for 25-30 minutes, or until the lattice crust is golden brown.
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Let the pan cool on a wire rack for 1-2 hours, until completely cooled, then cut into 16 small bars or 6-8 large ones. Enjoy!
Notes
Notes on lattice: You can skip the lattice and roll out the dough, cut out shapes like stars, and arrange them on top of the filling instead!
Storage: Any leftover squares should be kept in an airtight container at room temperature or in the fridge for 3-4 days.
Freezing: You can freeze them in an airtight container or freezer bag for up to one month!
Make ahead: The pie dough can be made and kept in the fridge for up to 5 days. You can also make the blueberry filling a week in advance and keep it in the fridge.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.