Okay, so I am not a pie person.
Just being honest.
I love most desserts, but pie (and cake) is usually not something that I choose and can easily say no to.
However, when I make my creamy blueberry pie (and I will have to share that recipe sometime), I can not resist. I probably would choose it over peanut butter with chocolate. For those of you that know me, that is saying something!! I adore peanut butter and chocolate and have no will power to ever say no to that combo!
My blueberry pie really just highlights sweet fresh blueberries. The berries are smothered in a sweet creamy sauce that lends to the sweetness of the berries and in every bite the berries burst in your mouth for pure satisfaction.
I always make the pie for the 4th of July. But this year, I was not able to create my traditional pie.
Well, I guess that is not technically true, but we had just returned from the beach extremely late the night before and after getting groceries and catching up on the dirty laundry we brought home, I wanted something quicker than a pie. (I did not want to purchase a pre-made pie crust due to my store not carrying one brand without trans fat–and I just wasn’t up to making my own this day.)
But we could not have the 4th without the pie. Nope, no way, no how. It is our tradition. I had the berries and the sour cream so I just needed to make it in a quick form–ahh, why not have the pie in a bar form? There is no fancy pie crust to make or pre-bake with weights or beans, just a simple bar that mimics the flavor profile of my favorite pie.
I found my inspiration at Kleinworth & Company on her post from Her Favorite Blueberry recipes–there are some great ones there! I changed it up just a bit, but truly her recipe was extremely close to my original blueberry pie recipe–it was destiny for me to make this 🙂
Well, it could not have been easier. My little baker, whipped up the entire recipe herself. So if a 5 year old can manage, I promise you, you can too. And it will be easy and fabulous for any event!!
It did bake for awhile, but that was fine–my Papa’s recipe for baked beans had to bake for awhile too and that is yet one other thing I have to have. So I was set, I had the “pie” and I had Papa’s beans. I did not need anything else…but I did manage to make my husband’s favorite burgers so he was content too 🙂 Verdict on the Blueberry Pie Bars: They were great. I missed my pie, but truly if I had never had my pie, I would make this my go to 4th of July Recipe every year.
And truly, these pie bars are perfect for any cook-out or pot-luck because they are hand held and easily portable. This is not at all true with my traditional blueberry pie.
- 1½ cup whole white wheat flour (or all purpose)
- ½ cup sugar, divided
- dash of salt
- ½ stick of unsalted butter, cubed and cold
- ½ cup Greek yogurt (original recipe calls for Sour Cream)
- 1 tsp vanilla
- 1 egg, slightly beaten
- 4 cups fresh blueberries (washed and dried)
- Preheat oven to 350. Grease an 8x8 baking dish and set aside.
- In a large mixing bowl, combine flour, ¼ cup sugar, and dash of salt. Mix in the butter with a paddle mixer, pastry blender, or 2 forks until crumbly, and butter is distributed evenly. Reserve ½ cup of the mixture for later. With the remaining batter, press it evenly in the glass baking dish. Bake for 15 minutes.
- While crust is baking, mix together yogurt/sour cream, remaining ¼ cup sugar, vanilla and egg together. Gently fold in the blueberries. When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved ½ cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
- Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day if you can wait that long!)
This is a great thing to make with your children after a trip to a local farm for blueberry picking–such a fun way to spend the day and it ends with a fabulous dessert.