Easy Blueberry Pie Bars With Shortbread
Delightful blueberry pie bars featuring a buttery shortbread crust and a creamy blueberry filling, perfect for dessert or snacks.
Ingredients
For the crust
- 1.5 cups All-purpose flour Gluten-free all-purpose flour blend can be used.
- 0.75 cups Sugar Brown sugar can be used for deeper flavor.
- 1.5 sticks Chilled butter (cubed) Keep it cold for better crust texture.
- Pinch Salt Enhances sweetness.
- 1 Large egg Helps bind the filling together.
For the filling
- 0.5 cups Sour cream For added creaminess.
- 1 cup Sugar Honey can be an alternative sweetener.
- 0.33 cups All-purpose flour Can be replaced with a gluten-free option.
- 3 cups Blueberries Fresh or thawed frozen blueberries work well.
- 0.75 cups Reserved crust mixture Set aside for topping.
Instructions
Preparation of the crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the 1.5 cups of all-purpose flour, 0.75 cups of sugar, and a pinch of salt. Mix well.
- Integrate the cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add in 1 large egg and mix until just combined.
- Press 2/3 of the crust mixture into the bottom of a greased 9×13 inch baking dish.
Preparation of the filling
- In another bowl, whisk together the remaining egg, 1 cup of sugar, 0.5 cups of sour cream, and 0.33 cups of flour until smooth.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the blueberry filling over the crust in the baking dish, spreading it evenly.
Topping and baking
- Crumble the reserved crust mixture over the blueberry filling to create a topping layer.
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the filling is set.
- Allow the bars to cool completely before slicing into squares for serving.
Notes
Use cold butter to create a flaky shortbread texture. Ensure blueberries are fresh for the best flavor; if using frozen, make sure they are thoroughly thawed and drained.