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
Ingredients
- 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
Instructions
- 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!)
Notes
- 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.
Hi from #FoodieFriday! I shared blueberries this week too; I’m kind of a blueberry addict. These pie bars look really good. I may need to try them out after my next blueberry picking adventure.
You definitely need to try to them. They are delicious!!
I am there with you on the “pie” thing! I would much rather bake up some scrumptious bars like these! They look and sound fabulous! And defiantly a perfect summer treat!
Thanks Shelia!! These are definitely a great substitute for us non-pie lovers!! They are delicous!
These look amazing! I am all about anything blueberry right now!!!
Thanks Jocelyn. I am a bit obsessed with blueberries as well. I just picked a batch of fresh berries. Happy day at my house! I hope you love these bars as much as my family did!
These look soooo good! A great substitution for the traditional pie. I’d love to try this recipe for our next family party! I am one of those whose pie crusts sometimes come out not so pie crusty lol. Still something to work on 🙂 Thanks so much for sharing the recipe, and your post will be featured in tonight’s What’d You Do This Weekend! Pinned 🙂
Thanks Ashley for the feature, I am honored! This recipe is great for anyone who fears pie crust or does not like it. I hope they are a hit at your family party!
These look awesome! I’m so impressed your five year old made these by herself! My three year old, almost four, loves to help me bake, maybe by the time he is five I’ll be able to give him a recipe and let him go to town. 🙂
Thanks for linking up in the Bloggers Brags Party, hope you come again soon!
Good for you getting your child in the kitchen. I am sure he will be able to do a recipe start to finish at 5 if you keep it up!
I am looking forward to making these this evening but after reviewing the recipe I don’t see where you use the 2nd 1/4 cup of sugar in the recipe. Can you please let me know if that is added to the berry mixture. Thank you and I can’t wait to make and bake!!
Ellen…great catch!! I apologize for my error…funny how you can read it over so many times and not catch something so obvious. Editing is not my strength 🙂 ha! You add the sugar to the yogurt/sour cream mixture. Enjoy them. Let me know what you think.
Wow! These looks D-licious!!! Just went raspberry picking with my kids…I bet raspberries would work great in this recipe too!
Do try and let me know. I bet thst would be awesome. I love raspberries.
Hi I’m just wondering how much a stick of butter is in grams please???
Hey Rhiana, The recipe calls for 3/4 cups of butter which is 170 grams of butter. That would equal 1 stick (113 grams) + 1/2 stick (about 57 grams). I hope that helps you!!
Kristen
I know a long time has passed since this comment, but for anyone new reading this, definitely don’t use 3/4 cups of butter! The recipe lists 1 1/2 sticks, which is 6 tablespoons, and even that is way too much for the listed amounts of flour and sugar.
Thanks for you comment Agnes. My recipe only calls for 3/4 a stick of butter NOT 3/4 cup of butter. So it will work out just fine!
Hi Kristen! Just like everyone else, I thought these looked so good! I made them this morning and they are delicious! We all love blueberries here and with the yogurt and whole wheat flour, I don’t feel too guilty about snitching a bit or two out of the pan. Next time, I think I may play a bit with the ingredient amounts. My dough was very thick and hard to spread. When baked and cooled, it could only be eaten in a dish with a spoon. Still…a great treat!
Hey Kathy,
Hmmm. I wonder if the humidity or elevation where you are affected the result. I did let my bars cool for about an hour before slicing. Sorry it wasnt perfection for you. I am glad you enjoyed the flavor though.
Hi,
I just made this with my five year old, its amazing! we can’t stop eating it! Just a quick question….is it better to keep in the fridge overnight or out?
thanks again for this super easy recipe!
Kate, I am so glad you love them and you had your 5 year old help you!!! Yea!! I would keep them in the fridge–just my own preference to be extra safe. Plus, I really enjoy them cold!!!
Blessings,
Kristen
I am definitely a dessert person especially when the dessert involves my favorite fruit, blueberries. These are going on my list of must make!
You will love these Christie.
oooh, this makes me miss our old house where we had six blueberry bushes… this recipe is perfect for the huge amounts of blueberries I had all over my kitchen. I am saving this to make later this summer, cannot wait!
I wish I lived in that house too!! I love blueberries.
These look absolutely decadent – can’t wait to give them a try!
You will love them!
Are the measurements correct for this recipe? One half cup flour seems too little.
Mary, It does seem like too little, but it works. This is only for an 8×8 pan and the blueberries are really the star here.
Kristen, do you deliver? Please? PLEASE!
Sending some now Arman!
Hi! Do you think I can get away with using salted butter instead of unsalted in these?
Chelsea, unsalted butter is always best for baking, but go ahead and use salted butter this time. I would omit any other salt from the recipe.
What a great alternative to blueberry pie! Perfect for a summer BBQ.
Thank so much Candess–these are always a hit.