Description
A buttery shortbread crust topped with juicy blueberries and a golden crumble, these pie bars are an irresistible treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (plus extra for blueberry mixture, approx. 1/4 cup)
- 3/4 cup unsalted butter, cold and cubed
- 1/4 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and lightly spray with cooking spray.
- In a large bowl, whisk together flour, 3/4 cup sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces. Set aside 1 heaping cup for the topping.
- To the remaining mixture, add egg and vanilla. Stir until dough forms. Press firmly into the bottom of prepared pan.
- In a separate bowl, toss blueberries with lemon juice, zest, about 1/4 cup sugar (to taste), and cornstarch. Spread evenly over the crust.
- Sprinkle the reserved crumble mixture evenly over the blueberry layer.
- Bake for 45–50 minutes or until the top is golden and the filling is bubbling. Let cool completely in the pan before lifting out and slicing.
Notes
- Dust cooled bars with powdered sugar before serving for a polished finish.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
- Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.
