Gooey Blueberry Pie Bars with Lattice Pie Crust
These blueberry pie bars feature a soft, buttery pie crust, a juicy layer of blueberry pie filling, and a beautiful lattice top that makes them feel extra special. They taste just like classic blueberry pie but are so much simpler to make, perfect for summer picnics, barbecues, or any get-together. Whether you use fresh or frozen blueberries, these blueberry bars are guaranteed to be your new favorite summer treat!
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.
- Line a metal 8x8 baking pan with parchment paper to cover all four sides. Set aside.
- In a stand mixing bowl, whisk together the flour, sugar, and 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.
- 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.
- 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 9x9” 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 9x9-inch lattice square.
- Trim each side of the lattice square for clean edges, so that the lattice is roughly 7.5x7.5 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on lattice: You can skip the lattice and roll out the dough, cut out shapes like stars, and arrange them on top of the filling instead!
Storage: Any leftover squares should be kept in an airtight container at room temperature or in the fridge for 3-4 days.
Freezing: You can freeze them in an airtight container or freezer bag for up to one month!
Make ahead: The pie dough can be made and kept in the fridge for up to 5 days. You can also make the blueberry filling a week in advance and keep it in the fridge.
