Description
These Blueberry Pie Bars with Lattice Top offer a delightful twist on classic blueberry pie, featuring a buttery crust base topped with a luscious blueberry filling and a beautifully woven lattice crust. Perfect as a sweet treat for any occasion, these bars balance tart and sweet flavors with a hint of lemon and cinnamon.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 1 teaspoon vanilla extract
Blueberry Filling
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 teaspoon cinnamon
Topping
- 1 tablespoon milk (for brushing the lattice top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan and set aside to ensure the pie bars do not stick.
- Mix Dry Ingredients for Crust: In a medium mixing bowl, combine the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt, creating the dry base for the crust.
- Incorporate Butter: Cut in the chilled, diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs, helping achieve a crumbly texture.
- Add Wet Ingredients: Stir in the egg and vanilla extract until a dough begins to form, binding the dry ingredients.
- Form Crust Base: Press two-thirds of the dough evenly into the prepared baking pan, forming a solid foundation for the blueberry filling.
- Prepare Blueberry Filling: In another bowl, gently toss the fresh blueberries with 1/3 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon until the berries are well-coated to enhance flavor and thicken the filling.
- Layer Blueberry Mixture: Spread the blueberry filling evenly over the crust in the pan, ensuring full coverage.
- Roll Out Remaining Dough: Roll out the remaining dough on a lightly floured surface to about 1/4-inch thickness and cut into strips for creating the lattice top.
- Create Lattice Top: Lay the dough strips over the blueberry layer in a crisscross pattern to craft a classic lattice design that allows steam to escape during baking.
- Brush with Milk: Lightly brush the lattice top with milk to promote browning and a glossy finish.
- Bake the Bars: Bake in the preheated oven for 35-40 minutes until the lattice is golden brown and the blueberry filling is bubbling, indicating it’s fully cooked.
- Cool and Serve: Allow the pie bars to cool completely in the pan on a wire rack before cutting into bars to let the filling set and avoid sogginess.
Notes
- Ensure the butter is well chilled to achieve a flaky crust texture.
- Use fresh blueberries for the best flavor and consistency, but frozen and thawed berries can be used in a pinch.
- Allow the bars to cool completely before slicing to prevent the filling from spilling.
- The lattice top not only adds decorative appeal but helps the filling cook evenly.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
