Dessertscambreabakes5.0
Gooey Blueberry Pie Bars with Lattice Pie Crust
These blueberry pie bars feature a soft, buttery pie crust, a juicy layer of blueberry pie filling, and a beautiful lattice top that makes them feel extra special. They taste just like classic blueberry pie but are so much simpler to make, perfect for summer picnics, barbecues, or any get-together. Whether you use fresh or frozen blueberries, these blueberry bars are guaranteed to be your new favorite summer treat!
👥 16 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 2h🔥 Cook: 50 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- mixing bowl
- whisk
- oven
- pot
- baking sheet
📝 Preparation Steps
1
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.
2
Line a metal 8x8 baking pan with parchment paper to cover all four sides. Set aside.
3
In a stand mixing bowl, whisk together the flour, sugar, and salt.
4
Add the grated butter to the bowl and mix on low speed until the butter is coated in flour and pea-sized.
5
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.
-10 tablespoons ice water7water1 tablespoon
6
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.
7
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.
lemon juice1 teaspooncornstarch1 tablespoon-10 tablespoons ice water7water1 tablespoon
8
When the dough is chilled, bake the bottom crust for ⏱️ 25-35 minutes, until the edges are golden brown.
9
While the bottom crust is baking, roll out the second slab of pie dough on a lightly floured surface into a 9x9” square. Cut the dough into 1/2 inch strips.
10
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 9x9-inch lattice square.
11
Trim each side of the lattice square for clean edges, so that the lattice is roughly 7.5x7.5 inches. Freeze until ready to use. The lattice should feel very firm and be able to be picked up as a whole.
12
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.
13
Brush the lattice with the egg wash and sprinkle with turbinado sugar.
egg (lightly beaten)1Turbinado sugar
14
Bake for ⏱️ 25-30 minutes, or until the lattice crust is golden brown.
15
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!
Nutrition Facts
calories
218 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
153 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
41 mg
carbohydrate Content
25 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...