If you are craving a fruity, irresistible dessert that combines buttery goodness with the perfect balance of sweet and tart, then these Gooey Blueberry Pie Bars with Lattice Pie Crust are exactly what you need. Imagine biting into a tender, flaky lattice crust that reveals a luscious, gooey blueberry filling bubbling beneath—a treat that captures all the charm of classic pie but in handy, mess-free bars. They’re simple to make, vibrant in color, and offer that comforting homemade feel that’ll have everyone asking for seconds.

Gooey Blueberry Pie Bars with Lattice Pie Crust Recipe - Recipe Image

Ingredients You’ll Need

The beauty of making Gooey Blueberry Pie Bars with Lattice Pie Crust lies in the simplicity and quality of the ingredients. Each one plays a crucial role, delivering flavor, texture, and that stunning visual appeal that makes this dessert stand out.

1 cup unsalted butter (frozen): Provides the flaky, tender crust that melts in your mouth.

2 1/2 cups all-purpose flour: The foundation of the crust; use the spoon-and-level method for accuracy to keep the crust light.
1/4 cup granulated sugar: Adds a hint of sweetness to the buttery crust without overpowering it.

1 teaspoon fine sea salt: Enhances all flavors and balances the sweetness.
1 teaspoon vanilla paste: Infuses a warm, aromatic undertone that elevates the crust’s flavor.

7-10 tablespoons ice water: Brings the dough together without warming the butter, ensuring flakiness.
2 1/2 cups frozen blueberries: The star of the filling, bursting with flavor and vibrant purple color.
1/4 cup brown sugar (packed): Adds depth and molasses notes to the juicy filling.

1 teaspoon lemon juice: Adds brightness and balances the sweetness of the berries.
1 tablespoon cornstarch: Thickens the filling to that perfect gooey consistency.
1 tablespoon water: Helps dissolve the cornstarch for even thickening.

1 egg (lightly beaten): Used to brush the lattice crust for a gorgeous golden finish.
Turbinado sugar: Sprinkled on top for a delightful sparkly crunch.

How to Make Gooey Blueberry Pie Bars with Lattice Pie Crust

Step 1: Prepare the Butter and Flour

Start by grating frozen butter directly onto a parchment-lined tray—this cold butter is essential to creating those iconic, flaky layers in your crust. Freeze it until you’re ready to incorporate it. Meanwhile, line an 8×8-inch metal baking pan with parchment paper, making sure to cover all sides for easy bar removal later.

Step 2: Mix the Dry Ingredients and Cut in Butter

Whisk together flour, granulated sugar, and sea salt in a mixer bowl. Then, add those butter flakes and pulse on low until coated in flour and pea-sized. This method keeps the butter cold and dispersed, critical for that tender, flaky crust we all love.

Step 3: Bring the Dough Together

Next, add vanilla paste for that subtle hint of warmth. With the mixer still on low, drizzle in ice water slowly until dough clumps together but isn’t wet or sticky. Divide the dough evenly, wrap one half tightly for chilling after shaping the other half into the pan’s base.

Step 4: Prepare the Blueberry Filling

While the dough chills and your oven preheats to 375°F, toss frozen blueberries, brown sugar, and lemon juice into a pot. Cook gently until the berries burst and juices release, then thicken with a cornstarch slurry. This luscious filling is the heart of your bars, delivering that gooey burst with every bite.

Step 5: Bake the Bottom Crust

Press the first dough half into the pan’s bottom and bake it until the edges turn golden and fragrant. This pre-bake ensures the crust stays crisp and sturdy enough to support the juicy berry filling without becoming soggy.

Step 6: Create the Lattice Pie Crust

Roll the second dough half into a 9×9-inch square and cut into 1/2-inch strips. Use a clever weaving technique to form the lattice top—folding and layering strips in an alternating pattern. Once assembled, trim the edges for a neat fit atop the filling and freeze until solid so it lifts easily later.

Step 7: Assemble and Bake

Spread the thickened blueberry filling evenly over the baked crust. Carefully transfer your frozen lattice top on, brush it with beaten egg, and sprinkle turbinado sugar over for that irresistible sparkle. Bake again until the lattice is golden and inviting.

Step 8: Cool and Cut

Cooling is key! Let the pan sit on a wire rack for at least 1-2 hours. This rest time lets the filling set perfectly so when you cut into your Gooey Blueberry Pie Bars with Lattice Pie Crust, they come out clean and gorgeous, ready to wow anyone lucky enough to try one.

How to Serve Gooey Blueberry Pie Bars with Lattice Pie Crust

Garnishes

Top your bars with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the gooey blueberry filling. A sprinkle of powdered sugar or a few fresh mint leaves can also add a touch of elegance and fresh flavor.

Side Dishes

These bars shine on their own but try serving alongside a fresh fruit salad or a tangy citrus sorbet to balance the richness. A warm cup of herbal tea or a bold coffee pairs beautifully for a cozy afternoon treat or after-dinner indulgence.

Creative Ways to Present

For a stunning dessert spread, lay out individual bars on rustic wooden boards garnished with extra blueberries and edible flowers. You can also try drizzling with lemon glaze or blueberry sauce for a dramatic finish that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store leftover bars in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. This keeps the crust crisp and filling deliciously fresh.

Freezing

You can freeze these bars after baking and cooling by wrapping tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator for a ready-to-enjoy fruity treat anytime.

Reheating

Warm individual bars in a toaster oven or regular oven at 325°F for about 10 minutes to bring back that fresh-baked, gooey feeling. Avoid microwaving if possible to keep the lattice crust crisp and delightful.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries work wonderfully, but you might want to add an extra tablespoon of cornstarch to account for the extra juice fresh berries release as they cook.

How do I prevent the crust from getting soggy?

Baking the bottom crust before adding the filling is crucial. This step sets the base and creates a barrier so the juicy filling doesn’t soak into the dough.

Can I make the lattice topping without weaving?

You can definitely do a simpler grid by laying strips without weaving, but the woven lattice gives a lovely texture and classic look that really complements these bars.

Is it possible to use a different fruit filling?

Yes! These bars are super versatile. Try blackberries, cherries, or even mixed berries for different flavors while keeping that gooey, luscious filling you love.

How many bars does this recipe yield?

You can cut the bars into smaller 16 pieces for a snack-size portion or 6-8 larger bars for a more generous dessert serving, depending on your crowd and occasion.

Final Thoughts

There is something truly special about making Gooey Blueberry Pie Bars with Lattice Pie Crust at home. Each bite delivers comfort, a touch of nostalgia, and a burst of fresh blueberry joy wrapped in a beautifully flaky crust. Whether you’re baking for family, friends, or just yourself, these bars will quickly become a treasured favorite. So why wait? Gather your ingredients, get your hands a little buttery, and dive into the delightful process of creating this crowd-pleasing dessert—you won’t regret it!

Gooey Blueberry Pie Bars with Lattice Pie Crust Recipe

★★★★★

5.3 from 21 reviews

Author: lina
Total Time: 1 hour 40 minutes
Yield: 16 small bars or 6–8 large bars 1x

Diet: Vegetarian

Print Recipe

Description

These Gooey Blueberry Pie Bars feature a buttery, flaky lattice crust and a sweet, juicy blueberry filling. Perfect for dessert or a snack, the bars combine the classic flavors of a blueberry pie in an easy-to-serve bar form, with a crisp lattice top sprinkled with turbinado sugar for added texture and sweetness.

Instructions

Prepare Butter: Line a sheet tray with parchment paper or a silicone mat, grate the frozen butter sticks onto the tray, and keep them in the freezer until ready to use.
Line Baking Pan: Line an 8×8-inch metal baking pan with parchment paper, covering all four sides; set aside.
Mix Dry Ingredients: In a stand mixer bowl, whisk together flour, sugar, and salt to combine evenly.

Add Butter to Flour: Add grated frozen butter to the flour mixture and mix on low speed until butter pieces are coated in flour and resemble pea-sized crumbs.
Incorporate Vanilla and Water: Add vanilla paste. With the mixer running on low, drizzle in 7-10 tablespoons of ice water gradually until the dough starts to clump together.
Divide and Chill Dough: Separate the dough into two equal parts (about 366 grams each). Press one half into a slab, wrap tightly in plastic wrap, and press the other half evenly into the bottom of the lined pan. Refrigerate both for 30 minutes. Meanwhile, preheat oven to 375°F (190°C) and prepare the filling.

Make Blueberry Filling: Combine blueberries, brown sugar, and lemon juice in a pot. Cook over medium heat, stirring occasionally, until blueberries release juices and mixture boils. Mix cornstarch and water and stir into filling. Cook 1-2 more minutes until thickened. Set aside.
Bake Bottom Crust: Remove bottom crust from fridge and bake 25-35 minutes until edges turn golden brown.
Prepare Lattice Top: While bottom crust bakes, roll out the second slab of dough on a lightly floured surface into a 9×9-inch square. Cut into 1/2-inch strips.

Weave Lattice: Lay 8 strips parallel on a parchment-lined baking sheet, spaced evenly. Fold back every other strip, lay one strip perpendicular across, then unfold. Alternate folding the opposite strips and laying perpendicular strips until a 9×9-inch lattice square forms.
Trim and Freeze Lattice: Trim lattice edges to roughly 7.5×7.5 inches for clean edges and freeze until firm enough to lift as a single piece.
Assemble Bars: Once bottom crust is baked and lattice is firm, spread blueberry filling evenly over crust, then transfer lattice on top.

Apply Egg Wash and Sugar: Brush lattice with beaten egg and sprinkle turbinado sugar on top.
Bake Bars: Bake for 25-30 minutes or until the lattice crust is golden brown.
Cool and Serve: Let bars cool completely on a wire rack for 1-2 hours. Cut into 16 small bars or 6-8 larger bars and enjoy.

Notes

Use frozen butter grated to keep the dough flaky and tender.
Measure flour correctly by spooning into the cup and leveling off with a knife to avoid excess flour and dense crust.
Keep dough chilled before baking to ensure a crisp, flaky crust and easier handling.

Using turbinado sugar adds a subtle crunch and natural sweetness to the lattice crust.
If fresh blueberries are used instead of frozen, reduce lemon juice slightly and monitor filling thickness.

Prep Time: 40 minutes

Cook Time: 60 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 small bar (approx. 1/16 of the recipe)
Calories: 280 kcal

Sugar: 14 g
Sodium: 150 mg
Fat: 14 g

Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g

Carbohydrates: 35 g
Fiber: 2 g
Protein: 3 g

Cholesterol: 45 mg

Keywords: blueberry pie bars, lattice crust, blueberry dessert, baked bars, summer berry dessert, blueberry pie recipe