I’ll admit it: after years working in bakeries and recipe blogging, I’ve become a little blueberry-obsessed. And these blueberry pie bars? They’re my latest blueberry crush.
With a soft, buttery pie crust, juicy layer of blueberry pie filling, and a gorgeous lattice top, these blueberry bars are a little more dressed up than my jammy mixed berry cobbler bars, but still totally picnic- and party-ready. They’re just perfect when you want all the flavor of blueberry pie without the fuss.
P.S., don’t forget the scoop of vanilla ice cream on top!
If you love these lattice-topped bars, you’ve got to try my juicy cherry pie bars next. The method is almost identical, but the sweet-tart cherries give them a totally different vibe. I love making a batch when cherries are in season!
The Baking Process
1
Mix the butter into the flour mixture. Mix the grated butter through the flour until it’s all coated and pea-sized.
2
Mix in the ice water. Slowly stream in the ice water until the dough clumps together. You want it soft and hydrated, but never sticky. The dough will continue to hydrate as it rests, so it’s extra important not to overdo it now!
3
Chill the pie dough. Press half the pie dough into an 8×8 baking pan, roll the other half into a slab, and chill both. The fridge time makes the crust hold its shape and bake up golden and crisp.
4
Make the blueberry pie filling. Fresh or frozen blueberries work here, although fresh blueberries will take longer to cook down!
Can’t get enough blueberries? You’ll love my buttery sour cream coffee cake with blueberries, too. It’s rich and tender, with a crumbly streusel topping that makes every slice feel like a little bakery treat at home.
5
Bake the bottom crust. Bake the chilled crust until the top and edges turn golden. This blind-bake step keeps the base crisp and sturdy under all that juicy blueberry filling.
6
Assemble the lattice top. Roll out the dough, cut into strips, and weave the lattice. I like using a pizza or fluted wheel for texture, but a sharp knife also works. Once it’s all woven, trim the edges and freeze it so it’s ready to top the bars without stretching.
7
Spread the filling and place the lattice on top. Spread the juicy blueberry filling over the golden crust, then carefully lay the chilled lattice on top. Brush with egg wash and sprinkle with turbinado sugar for a crispy texture!
8
Bake the pie bars. Bake until the lattice is a gorgeous golden brown. Let it cool (yes, really!) for 2–3 hours so you get clean slices.
I love how versatile these pie bars are, but honestly, they’re just the beginning. If you’re into baking with blueberries, you’ll want to peek at my full lineup of blueberry dessert recipes. There’s so much more waiting for you!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Gooey Blueberry Pie Bars with Lattice Pie Crust
Equipment
Ingredients
For the Pie Dough
- 1 cup unsalted butter, frozen
- 2 1/2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste
- 7-10 tablespoons ice water
For the Blueberry Pie Filling
- 2 1/2 cups frozen blueberries
- 1/4 cup brown sugar, packed
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, lightly beaten
- Turbinado sugar
Instructions
- Line a sheet tray with parchment paper or a silicone mat. Grate the sticks of frozen butter onto the tray. Keep in the freezer until ready to use.1 cup (226 g) unsalted butter
- Line a metal 8×8 baking pan with parchment paper to cover all four sides. Set aside.
- In a stand mixing bowl, whisk together the flour, sugar, and salt.2 1/2 cups (325 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 teaspoon (4 g) fine sea salt
- Add the grated butter to the bowl and mix on low speed until the butter is coated in flour and pea-sized.
- Add the vanilla and with the mixer running on low speed, drizzle 7-10 tablespoons of the water into the dough, and as needed, until the dough starts to clump together.1 teaspoon (4 g) vanilla paste, 7-10 tablespoons (98 g) ice water
- Separate the dough into equal parts (366 g each). Press one half into a slab and wrap it tightly in plastic wrap. Press the other half of the dough into the bottom of the lined pan. Chill both in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 375°F/190°C and make the blueberry pie filling.
- Combine the blueberries, sugar, and lemon juice in a pot. Cook over medium heat, stirring occasionally, until the blueberries have released all of their juices and are boiling. Combine the cornstarch and water and stir it into the filling. Cook 1-2 minutes longer until thickened. Set aside until ready to use.2 1/2 cups (300 g) frozen blueberries, 1/4 cup (50 g) brown sugar, 1 teaspoon lemon juice, 1 tablespoon (10 g) cornstarch, 1 tablespoon (14 g) water
- When the dough is chilled, bake the bottom crust for 25-35 minutes, until the edges are golden brown.
- While the bottom crust is baking, roll out the second slab of pie dough on a lightly floured surface into a 9×9” square. Cut the dough into 1/2 inch strips.
- On a parchment-lined baking sheet, lay eight dough strips parallel to each other, evenly spaced. Fold back every other strip, then lay one new strip perpendicular across them. Unfold the folded strips over the top. Next, fold back the opposite strips, place the next perpendicular strip, and unfold again. Keep weaving like this until you have made a 9×9-inch lattice square.
- Trim each side of the lattice square for clean edges, so that the lattice is roughly 7.5×7.5 inches. Freeze until ready to use. The lattice should feel very firm and be able to be picked up as a whole.
- When the crust is done baking and the lattice top is firm, spread the blueberry filling on top, then transfer the lattice crust on top.
- Brush the lattice with the egg wash and sprinkle with turbinado sugar.1 (50 g) egg, Turbinado sugar
- Bake for 25-30 minutes, or until the lattice crust is golden brown.
- Let the pan cool on a wire rack for 1-2 hours, until completely cooled, then cut into 16 small bars or 6-8 large ones. Enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These are great little bite size pies! So delicious and fun to make!
So glad you enjoyed them! I love how fun and easy they are too. Thanks so much for making the recipe!