Baking, Desserts, Uncategorized

Blueberry Pie Bars

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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
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Blueberry Pie Bars

Recipe by Trisha YearwoodCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

9-16

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 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.

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