If you want a Blueberry Pie in a bar formation, get in on this recipe QUICK!
Trisha Yearwood’s Blueberry Pie Bars are super divine. I knew they would be a hit instantly with my fam, and not so say I was right ……. but, well. Yeah. 100 percent.
These are great to make ahead for a party and are easier to serve than a pie as you can cut them ahead and just have them good to go. I used a 9-by-9 baking pan as I do not have an 8-by-8. The bars were slightly thinner but the cook time was the same. I would check the cook time a few minutes earlier just to be safe, which is what I did, but I could tell they needed to go the full hour. Baker’s intuition. It’s always a good idea to know how your oven runs and to check things accordingly when baking ANYTHING.
I absolutely love how you can just gingerly lift the pan of bars from the tray with the sides of the parchment paper overhang. Totally brilliant and easy!!!
Here’s how I packed these beautiful bars up for the family party:
Not very glam but practical in a Rubbermaid. I stored them overnight in the fridge. I hope your crew loves these as much as we did. They are the perfect amount of sweet and zip, comforting and homey as pie should be.
Blueberry Pie Bars
Course: DessertCuisine: AmericanDifficulty: Easy9-16
servings20
minutes1
hourIngredients
- For the crust
Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
Pinch kosher salt
- For the filling
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 Tbsp. lemon juice
1 Tbsp. all-purpose flour
4 tsp. cornstarch
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 cups blueberries
Directions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and the berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
Please note: The Jersey Girl used a 9-by-9 pan and cut the bars into 16 pieces.
