I’m sharing one of the best blueberry pies that you will ever have, hands down. This is a pie that growing up my mother would make, and it was absolutely my favorite! These Blueberry Pie Bars are very moist and super soft. They will melt right in your mouth. You’ll want to grab seconds!
This is a great dessert that you can make all year round, not to mention it is super easy to make! In fact, you probably have all of the ingredients on hand. Not a blueberry fan? That’s not a problem! You can certainly substitute the blueberries for any other fruit that you would like. You’ll also love how easy this recipe is! If you are not a fan of dealing with regular pie crust this recipe is right for you.
Should I use fresh or frozen blueberries?
For this recipe I do prefer to use fresh blueberries, however, frozen is great as well. In fact, you do not need to thaw the frozen berries. Do Keep in mind though, that the baking time may take longer.
- Unsalted butter, Cold
- Ground Cinnamon
- Sour Cream or Plain yogurt
- Vanilla Extract
- Lemon Juice (Optional)
How to make the crust and topping-
Combine cold butter, flour, sugar, salt, and ground cinnamon in a food processor. Mix until the texture of the crust is crumbly. The secret to getting the perfect crumble crust and topping is using chilled butter. You can either cut the butter up into tiny chunks and mix it with the rest of the crust ingredients or you can throw all of the ingredients for the crust into a food processor and let it do its work for about a minute.
You will be using 2/3 of the mixture for the crust, and the remainder will be used as the pie topping!
How to make Blueberry filling –
The filling is super easy to make. All you have to do is combine 1 egg, 1/2 cup sour cream, 1/3 cup sugar, 1 tablespoon flour, 4 teaspoons corn starch, 1/2 teaspoon cinnamon, 2 teaspoons vanilla extract, and 1 1/2 cups of blueberries. 1 1/2 tablespoons lemon juice (optional).
You may use more or fewer blueberries depending on how much fruit you would like in the pie. I find that 1 1/2 cups of blueberries is the perfect amount for me.
If you choose to add lemon juice, it will add a lemon tart taste which I think is absolutely amazing especially with the blueberry combination. However, this definitely depends on personal preference.
Can I substitute Sour Cream with plain greek yogurt?
You most certainly can use plain yogurt in this recipe, if you would prefer or if that is all that you have on hand. I just love sour cream and tend to add it more frequently than plain yogurt!
A Few Suggestions to perfection –
1. When pressing the crust into the pan be sure to firmly press it on and get all of the round corners. You may wonder how these pie crumbs will come together since the crust is very sandy and the filling is very liquified. Honestly, there is so much science behind baking, but I promise you it always works out in the end!
2. Once the Blueberry Pie Bars are all done, let it cool for about 15-20 minutes. DO NOT cut into the pie when it is hot. The bars will not hold their shape, and honestly, it will just be a hot mess. It will be worth the wait.
3. Keep an eye out on the pie, not necessarily the clock. The pie will be done when the edges are slightly golden brown, and the pie will look ready!
The Best Blueberry Pie Bars
- 1/2 cup unsalted butter (Cold Butter)
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- pinch of salt
- 1 tsp ground cinnamon
- 1 egg
- 1/2 cup sour cream or plain yogurt
- 1/3 cup sugar
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tbsp lemon juice (optional)
- 1 1/2 cups blueberries
- 1. Preheat oven to 350°F (177°C). Grease an 8-by-8-inch baking pan.
- 2. Start the crust : In a food processor combine cold butter, flour, sugar, cinnamon, salt for about a minute. The mixture will look clumpy once it's come together.
- 3. Use 3/4 of the mixture and spread evenly into the baking pan. Make sure all the corners are sealed. Set aside the remainder 1/4 of the mixture for the topping.
- 4. For the filling: Combine the egg, sour cream, sugar, flour, cornstarch, vanilla extra, and the lemon juice. Once this mixture is combine gently fold in our blueberries. You can add more than 1 1/2 cups if you would prefer. Pour over the evenly pressed crust.
- 5. Use the remainder 1/4 of the crust, and crumble over the blueberry filling.
- Bake: 45-50 minutes or until the edges and top are golden brown. Cool for 15 minutes before cutting into the pie. Leftovers can be stored covered in room temperature or fridge.
- Freezing Instructions: Cool blueberry pie completely before transferring over to a seal tight container or freezer bag. Freeze up to 3 months. Thaw completely at room temperature before serving.
- Blueberries: Feel free to add more blueberries if you would like to the pie. I personally prefer about 1 1/2 cups of blueberries.
- Butter: If you only have salted butter, you can use that instead. You will not have to add salt to the crust and topping ingredients.
Did you make this recipe?
Lovely. Now let me know how you liked it. Tag @willowscookbook on Instagram