Description
Delight in these homemade Blueberry Pie Bars with a delicate lattice top. Featuring a buttery crust layered with juicy, lemon-zest-infused blueberries, these bars are perfect for a refreshing dessert or snack. The crunchy lattice adds a charming touch while sealing in the sweet and tangy filling for a truly satisfying treat.
Ingredients
Scale
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
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
Finishing
- 1 tablespoon milk (for brushing the lattice top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan and set aside to prepare for baking.
- Mix Dry Ingredients for Crust: In a medium mixing bowl, combine the all-purpose flour, 1/2 cup of granulated sugar, baking powder, and salt to create the dry base of the crust.
- Cut in Butter: Using a pastry cutter or fork, cut the chilled diced butter into the dry mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Add Wet Ingredients to Form Dough: Add the egg and vanilla extract to the crumbly mixture, stirring gently until a dough begins to form, binding the crust ingredients together.
- Form the Crust Base: Press two-thirds of the dough evenly into the prepared baking pan, forming a solid base layer for the bars.
- Prepare Blueberry Filling: In a separate bowl, gently toss the fresh blueberries with 1/3 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon until the fruit is thoroughly coated, ensuring a thick, flavorful filling.
- Layer the Filling: Spread the blueberry mixture evenly over the pressed crust base in the baking pan.
- Roll and Cut Lattice Strips: On a lightly floured surface, roll out the remaining dough portion to about 1/4-inch thickness, then cut it into strips for the lattice top.
- Assemble Lattice Top: Arrange the dough strips over the blueberry layer in a crisscross lattice pattern, giving the bars a classic pie look.
- Brush with Milk: Lightly brush the lattice strips with milk to promote browning and a glossy finish during baking.
- Bake: Place the assembled bars in the preheated oven and bake for 35-40 minutes until the lattice top is golden brown and the blueberry filling is bubbling.
- Cool and Serve: Remove from oven and allow the bars to cool completely in the pan on a wire rack before slicing into bars for serving.
Notes
- Ensure the unsalted butter is well chilled for a flakier crust.
- Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may release more liquid.
- Adjust sugar quantity based on blueberry sweetness and personal preference.
- Allow bars to cool completely before cutting to avoid soggy slices.
- If desired, dust bars with powdered sugar before serving for an extra touch.