Blueberry Pie Bars: A recipe for sour cream blueberry pie is transformed into a hand-held blueberry pie cookie bar as pie and cookie collide. Lightened-up recipe for Healthier Blueberry Pie Bars included as well.
I am not a pie person.
Just being honest.
I love most desserts, but pie (and cake) are usually not something that I choose and can easily say no to. Give me Peanut Butter Chocolate Cups—I would eat the whole tray.
However, there is one pie I ADORE–Sour Cream Blueberry Pie.
BUT—-I am not the best at making pie crusts from scratch. And have you seen the ingredients in most store-bought pie crusts?!!! YUCK!
Therefore Blueberry Pie Bars were born!
Blueberry Pie Bars
These blueberry pie bars highlight sweet fresh blueberries and always win everybody over that I serve them too! No one would guess that I can whip up these blueberry bars in minutes.
How to Make Homemade Blueberry Pie Bars
Step One: Prepare you berries.
I prefer to use fresh blueberries in this recipe, but frozen berries will work.
- For Fresh Blueberries: Simply wash and drain. It is also a good idea to lightly pat the berries dry.
- For Frozen Blueberries: DO NOT THAW! Mix right into the creamy batter and cook for an additional 10 minutes.
Step Two: Prepare the shortbread cookie pie crust.
You can mix together the crumbly cookie pie crust in a food processor fitted with the pastry blade, in a stand mixer with the paddle attachment, with a pastry cutter, or even with 2 forks. Personally, I opt for my food processor to make quick work of this cookie pie crust.
Step Three: Reserve some of the pie crust for the crumble topping.
Take out a 1/2 cup of the pie crust mixture and set aside for the blueberry bars crumb topping.
Step Four: Pre-bake the Pie Crust.
This step helps to seal the pie crust to keep the blueberry filling from seeping into the crust as it bakes, which would make the crust soggy.
Step Five: Make the creamy sour cream custard.
The blueberries 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.
The sweet creamy sauce is made traditionally with sour cream. However, I have tried making the filling with plain Greek yogurt with absolute success. So either choice is delicious for these blueberry bars.
Step Six: Gently fold in the Blueberries into the sour cream filling.
Right before pouring the pie bar filling onto the shortbread crust, mix the berries into the creamy sauce and then pour onto the pre-baked cookie crust.
Step Seven: Top the blueberry pie filling with the reserved pie crust.
Sprinkle the reserved pie crust over top the blueberry pie bars evenly.
Step Eight: Bake the Bars
Bake the bars until the blueberry pie filling is set and the crumble topping is golden brown.
Notes on Blueberry Custard Bars
- Remember if you are using FROZEN berries, you may need to increase cooking time up to 10 minutes. Check on bars every five minutes after 40 minutes to prevent your pie bars from burning.
- You can interchange sour cream for plain Greek yogurt in this recipe for Blueberry Custard Pie Bars with no difference.
- Blueberry Pie Bars are best after resting for at least one hour after baking before serving, but even better after one day.
- Refrigerate pie bars after they cool and they will keep in the refrigerator for up to 3 days.
- Either grease your pan well with butter or use parchment paper (my preferred option) to easily remove blueberry pie bars for slicing and serving.
- These Blueberry Pie bars are the perfect treat for Memorial Day or 4th of July, or any summer get together.
- If you have leftover fresh blueberries, consider making Blueberry Muffins, Blueberry Arugula Salad. or Blueberry French Toast Casserole from Vegetarian Mamma
Blueberry Slab Pie Recipe
Blueberry Pie Bars
- 1 1/2 cup whole white wheat flour or all purpose
- 1/2 cup sugar divided
- dash of salt
- 1/2 cup unsalted butter cubed and cold
- 1/2 cup 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 or line with parchment paper and set aside.
- In a large mixing bowl, combine flour, 1/4 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 1/2 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 1/4 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 1/2 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!)
- Plain Greek yogurt can be substituted for sour cream.
- If using FROZEN blueberries, do NOT thaw and increase baking time by 5 minute intervals.
- Store leftover bars in refrigerator for up to 3 days.