Description
These Strawberry Pie Bars combine a buttery, crumbly crust with a fresh, juicy strawberry filling, topped with a golden crumble for a delightful treat perfect for spring and summer gatherings.
Ingredients
Scale
Crust & Topping
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup unsalted butter, cold and cubed
- 3 large eggs, slightly beaten
Filling
- 4 cups fresh strawberries, halved
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cup granulated sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking.
- Make the Crust & Topping: In a stand mixer on low speed, combine the flour, 1 ½ cups sugar, salt, and lemon zest. Add the cold cubed butter and mix until the mixture forms pea-sized crumbs. Then add the eggs and continue mixing until the dough is crumbly and well combined.
- Form the Base: Press about two-thirds of the dough evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare the Filling: In a large bowl, toss the halved strawberries with the lemon juice, cornstarch, and ¾ cup sugar. Make sure the strawberries are well coated with the mixture to help thicken the filling while baking.
- Assemble: Spread the strawberry filling evenly over the crust layer in the baking dish. Then crumble the remaining dough evenly over the top to form the topping.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly.
- Cool & Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out and cut into 24 squares. Serve and enjoy!
Notes
- Be sure to use cold butter for the crust to achieve a tender and crumbly texture.
- Allow the bars to cool fully to let the filling set; warm bars may be too soft to cut cleanly.
- Fresh strawberries work best for the filling, but frozen (thawed and drained) can be used if needed.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
