When most of us think of blueberries, thoughts of blueberry pie often come to mind. For those of you who think you can’t make a pie, we are happy to offer the perfect alternative. With that in mind, I know that you are going to just love these Blueberry Pie Bars!
What are these?
We have nearly 30 blueberry recipes here on Platter Talk and with this easy batch of blueberry pie bars, we are delighted to add one more to the fold.
Growing up on our Mennonite farm, my beautiful mom would make the pie-making process look as easy as, well, pie. In fact, it wasn’t uncommon for her to make one or two pies. Every. Day. Maybe some of that rubbed off on me as we’ve featured a fair number of pie recipes here on Platter Talk. Still, not everyone wants to go through the process of making a pie and that’s where this recipe for blueberry pie bars comes into the picture and onto your dessert table.
- Vanilla extract
- Corn starch
- Lemon juice
As a small boy, I spent many summer days with an old pant can tied around my waste that was secured by a belt of bailer twine, picking wild blueberries in the foothills of New York state’s Adirondack mountains. If you’re not fortunate enough to have access to wild blueberries from the wilds of nature, organic ones from your grocer or local farmers market will work just fine.
In my humble opinion (or IMHO as my sister has taught me to say), any blueberry dessert is not 100% complete without the addition of one key accompaniment. Of course, I am referring to vanilla ice cream, and French vanilla ice cream if you want to be exact.
I grew up with the notion that cheese is mandatory with apple pie and the same rule holds true with the blueberry version, only with ice cream. Call me crazy but I call it love. With or without a scoop of the cold and creamy white stuff on top, you’re going to love these blueberry pie bars. This, I promise. – Dan
- Turtle Dream Bars Recipe from Platter Talk
- Oatmeal Bars with Apple Butter Filling
- Magic Cookie Bars Recipe
- Cream Cheese Pumpkin Bars
- Blueberry Crumb Bars
Blueberry Pie Bars
for the crust
for the crust
- Preheat oven to 350° F. Spray a 9 x 11" baking dish with non-stick coating and then line with parchment paper that hangs over the sides of the dish. Apply a coating of non-stick spray to the parchment paper.
- Using a food processor, add the butter, sugar, flour, cinnamon and salt. Process the mixture until it starts to clump, about 1 minute. Remove and reserve ¾ cup of the contents and then press mixture evenly into the baking dish and then set aside.
for the filling
- Using a medium bowl, whisk the egg, sour cream, granulated sugar, lemon juice, all-purpose flour, cornstarch, vanilla and the cinnamon. Gently stir in 1 ½ cups of the blueberries. Pour filling mixture over the crust mixture. Evenly distribute the remaining blueberries over the filing.
- Sprinkle remaining crust over blueberry filling, distribute evenly and gently pat. Bake for 1 hour and allow to cool on wire rack before serving. Dole out generous scoops of vanilla ice cream if desired.