Description
Delicious blueberry pie bars with a buttery crust and a sweet, crumbly topping. Perfect for a summer treat!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup granulated sugar
- ½ teaspoon salt
- 6–8 tablespoons ice water
- 6 cups fresh blueberries, rinsed and patted dry
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup rolled oats
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon milk or cream, for brushing the crust
- Turbinado sugar, for sprinkling on top
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix.
- Divide the dough in half. Gently flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- In a large bowl, gently toss together the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt.
- Let the blueberry mixture sit for about 15 minutes.
- In a medium bowl, whisk together the flour, brown sugar, rolled oats, cinnamon, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Mix until the mixture is crumbly and the butter is evenly distributed.
- Chill the crumble topping in the refrigerator for at least 15 minutes while you prepare the crust (optional).
- Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- On a lightly floured surface, roll out one of the chilled dough discs into a rectangle slightly larger than the 9×13 inch pan. Carefully transfer the dough to the prepared pan and press it into the bottom and up the sides. Trim any excess dough.
- Use a fork to prick the bottom of the crust all over (dock the crust).
- Blind Bake (Optional): For a crispier crust, you can blind bake the crust for 10-15 minutes before adding the filling. To do this, place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the parchment paper and weights and bake for another 5 minutes, or until the crust is lightly golden.
- Pour the blueberry filling evenly over the prepared crust.
- Sprinkle the crumble topping evenly over the blueberry filling.
- If desired, brush the top of the crumble topping with milk or cream and sprinkle with turbinado sugar.
- Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can tent the pan with aluminum foil.
- Let the bars cool completely in the pan before cutting.
- Once the bars are completely cool, lift them out of the pan using the parchment paper overhang. Cut them into squares or rectangles and serve.
Notes
- Use cold ingredients for a flaky crust.
- Don’t overmix the dough.
- Chill the dough for best results.
- Fresh blueberries are recommended.
- Adjust sugar to taste.
- Let cool completely before cutting.
- Variations: Substitute other berries, add nuts to the crumble, drizzle with lemon glaze, or add spices to the filling.
- Prep Time: 45 minutes
- Cook Time: 45-55 minutes