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Easy Blueberry Pie Bars with Shortbread Crust

A close-up, appetizing shot of a single square of blueberry pie bars showing the thick, jammy blueberry filling and crumbly topping.
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Make these simple blueberry pie bars featuring a buttery shortbread base and a sweet, slightly tart blueberry filling, topped with a matching crumble. They are perfect for picnics or easy serving.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 cups fresh or frozen blueberries (do not thaw if frozen)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 cup rolled oats (for topping)
  • 1/2 cup cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the shortbread base: In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together 2 1/2 cups flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  4. Press two-thirds of the dough evenly into the bottom of the prepared pan. Reserve the remaining one-third of the dough for the crumble topping.
  5. Prepare the blueberry filling: In a medium bowl, gently toss the blueberries with 3/4 cup sugar, cornstarch, and lemon juice until the berries are coated. Pour the filling evenly over the crust layer.
  6. Prepare the crumble topping: In a small bowl, combine the reserved dough, 1/2 cup flour, brown sugar, and oats. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the crumble topping evenly over the blueberry filling.
  8. Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack, about 2 to 3 hours. Cooling is essential for clean cutting.
  10. Once cool, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares.

Notes

  • For the best texture, do not skip the cooling time; warm bars will fall apart when you cut them.
  • If using frozen blueberries, do not thaw them before mixing with the cornstarch and sugar.
  • Store these bakery style blueberry bars in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Nutrition

Find it online: https://kitchenuser.net/blueberry-pie-bars-recipe-easy-shortbread/