Blueberry Pie Bars

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Get ready to welcome spring with a burst of flavor in these delightful Blueberry Pie Bars! Imagine juicy, vibrant blueberries nestled in a buttery shortbread crust with a crumbly topping—no need to stress over finicky pie crusts!

Blueberry Pie Bars

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Ingredients

*For the shortbread crust:*

  • 1 ¼ cups unsalted butter softened
  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp kosher salt

*For the crumble:*

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp kosher salt
  • ½ cup cold unsalted butter diced

*For the blueberry filling:*

  • 5 cups blueberries
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • ½ cup granulated sugar
  • 4 tsp cornstarch

Instructions

*For the shortbread crust:*

  • Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper.
  • In a stand mixer, blend all shortbread crust ingredients until combined; don’t worry if it seems dry. Press the dough evenly into the pan, using floured hands. Poke with a fork and par-bake for 18 minutes.

*For the crumble:*

  • While the crust is par-baking, whip up the crumble. In a food processor, combine dry ingredients and pulse three times.
  • Add cold, diced butter one piece at a time, pulsing until the mixture resembles wet sand (about 1 minute). Refrigerate until needed.

*For the blueberry filling:*

  • In a large bowl, mix all blueberry filling ingredients until evenly combined.

*For assembly:*

  • Once the crust is done par-baking, remove it from the oven. Spread the blueberry filling evenly, then sprinkle on the crumble.
  • Return to the oven and bake for 30-40 minutes, until the crumble is golden and the filling is bubbling.
  • Allow it to cool completely before cutting into 12 slices and serving!

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