Description
Delight in these homemade Blueberry Pie Bars with a golden lattice top, featuring a buttery crust and a juicy, flavorful blueberry filling infused with lemon and cinnamon. Perfectly baked to a bubbling, golden finish, these bars offer a delicious twist on classic blueberry pie that’s easy to slice and serve.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 1 teaspoon vanilla extract
For the Blueberry Filling
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 teaspoon cinnamon
For the Topping
- 1 tablespoon milk (for brushing the lattice top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan thoroughly and set it aside for later use.
- Mix Dry Ingredients for Crust: In a medium mixing bowl, combine the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt, ensuring the ingredients are evenly mixed.
- Cut in Butter: Use a pastry cutter or fork to cut the chilled diced butter into the flour mixture until it resembles coarse crumbs, creating the base texture for the crust.
- Add Wet Ingredients to Form Dough: Add the large egg and vanilla extract to the butter-flour mixture. Stir until a dough begins to form, making sure it’s well combined but not overmixed.
- Form the Base Crust: Take two-thirds of the dough and press it evenly into the bottom of the prepared baking pan to create the crust base.
- Prepare Blueberry Filling: In another bowl, gently toss fresh blueberries with 1/3 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon until the berries are well-coated and the mixture is uniform.
- Spread Filling Over Crust: Carefully spread the blueberry mixture evenly over the crust layer in the baking pan, ensuring full coverage.
- Roll and Cut Lattice Strips: Roll out the remaining one-third of dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into strips suitable for creating a lattice pattern.
- Create Lattice Top: Lay the dough strips over the blueberry filling in a crisscross pattern to form a beautiful lattice design, spacing the strips evenly.
- Brush Lattice with Milk: Lightly brush the lattice top with 1 tablespoon of milk to help achieve a golden, shiny finish while baking.
- Bake the Bars: Place the baking pan in the preheated oven and bake for 35-40 minutes or until the lattice is golden brown and the blueberry filling is bubbling.
- Cool and Serve: Remove the pan from the oven and allow the pie bars to cool completely on a wire rack before cutting into bars to serve.
Notes
- Make sure the butter is well-chilled for a crumbly, tender crust texture.
- Allow the bars to cool completely to let the filling set properly and avoid running juices when cutting.
- Fresh blueberries are best, but frozen can be used if thawed and drained.
- For a richer flavor, you can add a pinch of nutmeg to the blueberry filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
