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Gooey Blueberry Pie Bars with Lattice Pie Crust Recipe

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

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.

Ingredients

Scale

Pie Dough

  • 1 cup unsalted butter (frozen)
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla paste
  • 7–10 tablespoons ice water

Blueberry Pie Filling

  • 2 1/2 cups frozen blueberries
  • 1/4 cup brown sugar (packed)
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For Assembly

  • 1 egg (lightly beaten)
  • Turbinado sugar (for sprinkling)

Instructions

  1. 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.
  2. Line Baking Pan: Line an 8×8-inch metal baking pan with parchment paper, covering all four sides; set aside.
  3. Mix Dry Ingredients: In a stand mixer bowl, whisk together flour, sugar, and salt to combine evenly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake Bottom Crust: Remove bottom crust from fridge and bake 25-35 minutes until edges turn golden brown.
  9. 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.
  10. 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.
  11. 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.
  12. Assemble Bars: Once bottom crust is baked and lattice is firm, spread blueberry filling evenly over crust, then transfer lattice on top.
  13. Apply Egg Wash and Sugar: Brush lattice with beaten egg and sprinkle turbinado sugar on top.
  14. Bake Bars: Bake for 25-30 minutes or until the lattice crust is golden brown.
  15. 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

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Find it online: https://yummybylina.com/gooey-blueberry-pie-bars-with-lattice-pie-crust-recipe/