Blueberry Pie Bars

These Blueberry Pie Bars are everything you love about pie, minus the fuss. Buttery crust, juicy blueberry filling, and no rolling pin required!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 448kcal

Author Karly Campbell

Ingredients

For the dough:

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter cut into cubes
Pinch of salt

For the filling:

2 large eggs
1 cup sugar
1/2 cup sour cream
1/2 cup all-purpose flour
3 cups fresh blueberries

Instructions

For the dough:

Preheat oven to 350 degrees.
If using a stand mixer, add the flour, sugar, butter, and salt to the bowl and beat with the paddle attachment for a couple of minutes until the dough comes together in small chunks. If using a hand mixer, add all of the ingredients to a large bowl and beat together with the mixer on low speed until the mixture forms chunks. It may be a bit sandy, but should clump together when squeezed.
Press half of the dough into the bottom of a greased 9 x 9 pan. Set aside the remaining dough.
Bake the dough for 10 minutes. Let cool for 10 minutes.

For the filling:

Whisk the eggs in a large bowl. Add sugar, sour cream and flour to the eggs. Mix well and then fold in the blueberries.
Pour blueberry mixture over the baked crust and spread evenly.
Use your hands to squeeze together chunks of the reserved dough. Sprinkle on top of the blueberry mixture and bake for 50-60 minutes, until the top is golden and the blueberries are bubbly.
Let cool one hour before serving.

Notes

Dough: I like to use a stand mixer for stuff like this, but a hand mixer will work too! If the mixture seems kind of sandy, just squeeze it with your hands. The warmth and pressure will bring the mixture together.

Filling: This works just as well with raspberries or blackberries. You might add in a touch more sugar, since blueberries are sweeter. You could also use canned pie filling here, but our filling is so good.

Nutrition