Blueberry Pie Bars: A recipe for sour cream blueberry pie is transformed into a hand-held treat as pie and cookie collide. Lightened-up recipe 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!
These blueberry pie bars highlight 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. Not to mention that pie crust base is easy-peasy!
I always make the pie bars for the 4th of July.
Look at that crumble on top! Buttery goodness!!!
Oh these bars are just SO SO good!
And truly, these pie bars are perfect for any cook-out or pot-luck because they are hand held and easily portable.
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 I have made with plain Greek yogurt with perfect success
- 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, 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!)
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.