There’s something undeniably comforting about the scent of freshly baked blueberry pie wafting through the kitchen. As I was preparing for a recent gathering, I felt inspired to elevate this classic dessert into something a bit more whimsical—hence, these Gooey Blueberry Pie Bars with Lattice Pie Crust were born.
Imagine biting into a perfectly crispy, lattice-top crust that gives way to a luscious filling bursting with sweet blueberries and a hint of zesty lemon. These bars not only look stunning but also bring all the flavors of a traditional pie without the fuss of slicing it in front of guests. Perfect for both casual family nights and festive gatherings, this recipe strikes that perfect balance between indulgence and nostalgia.
As someone who thrives on homemade flavors, I’ve perfected this easy-to-follow recipe, making it accessible even for those who might shy away from pastry work. So grab your apron, and let’s create a dessert that will leave everyone asking for seconds!
Why Will You Love Gooey Blueberry Pie Bars with Lattice Pie Crust?
Comforting aroma: Picture your kitchen filled with the delightful scent of blueberry pie, making it impossible to resist.
Visual appeal: The lattice crust isn’t just stunning; it elevates your dessert presentation for any occasion.
Crowd-pleaser: Perfect for gatherings, these bars wow guests and family alike with their gorgeous look and delicious flavor.
Easy to make: With simple steps and an inviting outcome, even novice bakers can confidently tackle this recipe.
Luscious filling: The combination of sweet blueberries and a hint of lemon creates an unforgettable taste sensation that lingers.
Ready to explore more homemade delights? Check out other dessert recipes to satisfy your sweet tooth!
Gooey Blueberry Pie Bars Ingredients
• Here’s what you’ll need to make these delightful bars!
For the Crust
• Unsalted butter – 1 cup, frozen; using frozen butter helps create a flaky texture that melts in your mouth.
• All-purpose flour – 2 1/2 cups; the foundation for a sturdy but tender crust.
• Granulated sugar – 1/4 cup; adds a touch of sweetness to the crust.
• Fine sea salt – 1 teaspoon; enhances all the flavors in your crust.
• Vanilla paste – 1 teaspoon; gives the crust a lovely aromatic hint.
• Ice water – 7-10 tablespoons; cold water helps bind the dough without melting the butter.
For the Blueberry Filling
• Frozen blueberries – 2 1/2 cups; perfect for achieving that gooey, jam-like consistency you crave.
• Brown sugar – 1/4 cup, packed; introduces a deep, caramel flavor that pairs beautifully with berries.
• Lemon juice – 1 teaspoon; a splash of acidity brightens the sweetness of the blueberries.
• Cornstarch – 1 tablespoon; thickens the filling so it doesn’t run everywhere when you slice your bars.
• Water – 1 tablespoon; combines with cornstarch to activate its thickening properties.
For the Topping
• Egg – 1, lightly beaten; gives your lattice crust a golden and shiny finish.
• Turbinado sugar – for sprinkling; adds a delightful crunch to the baked topping.
Now that you have all the essentials for these delicious Gooey Blueberry Pie Bars with Lattice Pie Crust, you’re ready to bake! Are you excited yet? Let’s dive into the directions next!
How to Make Gooey Blueberry Pie Bars
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Prepare the Tray: Line a sheet tray with parchment paper or a silicone mat. Grate the sticks of frozen butter onto the tray and keep it in the freezer until ready to use; this helps create a flaky crust.
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Line the Pan: Line a metal 8×8 baking pan with parchment paper, ensuring it covers all four sides. This will make it easy to remove your delicious bars later.
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Mix the Dry Ingredients: In a stand mixing bowl, whisk together the flour, granulated sugar, and fine sea salt. This base is essential for a perfectly balanced crust!
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Incorporate the Butter: Add the grated butter to the bowl and mix on low speed until the butter is coated in flour and resembles pea-sized pieces. This process is key for a flaky texture!
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Add Liquid Ingredients: Pour in the vanilla paste and drizzle in 7-10 tablespoons of ice water while the mixer is running on low. Mix until the dough starts to clump together nicely.
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Chill the Dough: Separate the dough into two equal parts (each about 366 g). Shape one half into a slab, wrap it tightly in plastic wrap, and press the other half into the bottom of the lined pan. Chill both in the fridge for 30 minutes.
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Preheat and Prepare Filling: While the dough chills, preheat the oven to 375°F (190°C). In a pot, combine the frozen blueberries, brown sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and begin to boil.
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Thicken the Filling: Mix the cornstarch and water together, then add it to the blueberry mixture. Cook for another 1-2 minutes until the filling thickens. Set aside and let it cool slightly.
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Bake the Bottom Crust: Remove the chilled bottom crust from the fridge and bake for 25-35 minutes, or until the edges are golden brown and inviting!
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Roll Out the Lattice: 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 for your beautiful lattice.
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Weave the Lattice: On a parchment-lined baking sheet, lay eight strips parallel, spaced evenly. Fold back every other strip and lay one new strip perpendicularly across them. Unfold the folded strips back over the new strip. Continue weaving until a 9×9-inch lattice is formed.
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Trim and Freeze Lattice: Trim the edges of the lattice square for a neat finish (aim for about 7.5×7.5 inches). Place it in the freezer until ready to use.
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Assemble the Bars: Once the bottom crust is baked and firm, spread the blueberry filling over it evenly. Carefully place the lattice crust on top.
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Add Finishing Touches: Brush the lattice with the lightly beaten egg and sprinkle with turbinado sugar for a delightful crunch and shine.
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Bake the Complete Bars: Bake for another 25-30 minutes, or until the lattice crust is golden brown and tempting.
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Cool and Slice: Allow the pan to cool on a wire rack for 1-2 hours until completely cooled. Cut into 16 small bars or 6-8 larger ones, depending on your mood! Enjoy every gooey bite!
Optional: Serve with a scoop of vanilla ice cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Gooey Blueberry Pie Bars
Room Temperature: Keep leftover bars in an airtight container at room temperature for up to 3 days to maintain freshness and avoid sogginess.
Fridge: For longer storage, place the bars in the fridge, wrapped in plastic wrap or in an airtight container, where they can last up to a week.
Freezer: If you want to save them for later, freeze the Gooey Blueberry Pie Bars. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Reheating: To enjoy frozen bars, simply thaw them in the fridge overnight. For a warm treat, reheat in the oven at 350°F (175°C) for about 10 minutes.
Expert Tips for Gooey Blueberry Pie Bars
**Chill Your Dough: ** Always chill your dough for at least 30 minutes. This helps keep the butter cold, ensuring a flaky crust when baked.
**Don’t Overmix: ** When adding water to the dough, mix just until it clumps together. Overmixing can lead to a tough crust.
**Use Frozen Berries: ** Frozen blueberries are ideal for this recipe; they release juices steadily and create that delicious gooey filling without becoming mushy.
**Watch the Lattice: ** As tempting as it is to bake longer, keep an eye on the lattice crust to prevent over-browning. Aim for a golden finish, not dark brown.
**Cool Completely: ** Let the bars cool fully before slicing. This allows the filling to set and prevents messy cuts; you’ll want those layers to shine in your Gooey Blueberry Pie Bars!
Make Ahead Options
These Gooey Blueberry Pie Bars with Lattice Pie Crust are perfect for meal prep enthusiasts! You can prepare the crust and filling up to 3 days in advance. First, make the dough and wrap it tightly in plastic wrap before refrigerating. The blueberry filling can also be made ahead and refrigerated in an airtight container. To maintain quality, ensure the crust remains airtight to prevent drying out. When you’re ready to enjoy these delightful bars, simply proceed to bake the crust as directed, layer the filling, and top with the lattice crust. Your friends and family will think you just whipped them up fresh!
Gooey Blueberry Pie Bars Variations
Feel free to get creative with these delightful bars, adding your own personal touch to elevate the flavors!
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Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend for a deliciously adaptable option.
Discover the richness of your favorite pie without the gluten – everyone can enjoy these gooey bars! -
Sugar-Free: Use a sugar substitute like erythritol or stevia in place of both granulated and brown sugar.
Enjoy the same indulgence while keeping it light; it’s a perfect choice for health-conscious bakers! -
Spiced Up: Add 1 teaspoon of cinnamon or a pinch of nutmeg to the filling for a warm and cozy flavor.
This simple twist elevates your bars, leaving a comforting aroma that will entice anyone nearby. -
Berry Medley: Replace some blueberries with raspberries or blackberries for a unique blend of flavors.
A touch of variety brings a fun surprise to each bite, making your bars even more irresistible! -
Zesty Finish: Enhance the flavor with a tablespoon of fresh lime zest added to the blueberry filling.
It introduces a zesty kick, bursting in flavor alongside the sweet blueberries, perfect for summer gatherings! -
Creamy Addition: Swirl in 1 cup of cream cheese or mascarpone into the blueberry filling before baking.
This luscious touch transforms your bars into an elegantly creamy dessert, making each bite extra special. -
Nutty Crunch: Add chopped pecans or walnuts to the crust for a delightful texture contrast.
The added crunch creates a satisfying bite, and the earthy flavors complement the sweet filling beautifully. -
Chocolate Drizzle: Drizzle melted dark or white chocolate over the cooled bars for an indulgent finish.
A sweet touch that adds elegance; chocolate lovers will adore this twist on classic blueberry goodness!
What to Serve with Gooey Blueberry Pie Bars with Lattice Pie Crust?
Elevate your dessert experience with delightful pairings that enhance the flavors of your homemade bars.
- Vanilla Ice Cream: A classic companion that melts over the warm bars, adding a creamy richness.
- Fresh Whipped Cream: Light and airy, whipped cream adds a sweet indulgence that complements the tart blueberries beautifully.
- Lemon Sorbet: The bright citrus notes cut through the sweetness, offering a refreshing contrast to the gooey filling.
For a fun twist, consider serving these bars with a scoop of lemon sorbet; it invigorates each bite and adds a zingy layer of flavor!
- Coffee or Espresso: The rich flavors of coffee balance the sweetness, making every bite feel like a cozy café indulgence.
- Mint Tea: A soothing herbal option that refreshes the palate and complements the fruity notes of the pie bars.
- Almond Milk Smoothie: Blend almond milk with a sprinkle of cinnamon for a nutty, creamy drink that pairs perfectly with dessert.
These pairings not only enhance the sweet and gooey nature of the bars but also offer something delightful for every taste preference!
Gooey Blueberry Pie Bars with Lattice Pie Crust Recipe FAQs
How do I select the right blueberries?
Absolutely! For the best flavor and texture, look for frozen blueberries that are bright in color and plump. Avoid any bags with dark spots all over, as this indicates overripeness. If using fresh blueberries, choose ones that are firm and slightly shiny for the best results.
What’s the best way to store leftovers?
Very important! Store your leftover Gooey Blueberry Pie Bars in an airtight container at room temperature for up to 3 days if you plan to eat them quickly. If you want to keep them longer, wrap them in plastic wrap and place them in the fridge for up to a week.
Can I freeze Gooey Blueberry Pie Bars?
Of course! To freeze, wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge.
What should I do if my filling turns out runny?
Very! If your filling is too runny, here’s how to fix it: Mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth, then stir this mixture into the filling while it’s still on the heat. Cook for an additional 1-2 minutes until it thickens, stirring constantly. This should give you that perfect gooey consistency!
Are these bars suitable for people with allergies?
Absolutely! These Gooey Blueberry Pie Bars contain common allergens such as gluten (from the flour) and dairy (from the butter), so they may not be suitable for those with gluten or dairy allergies. You can substitute with gluten-free flour blends and dairy-free butter for a delicious alternative that everyone can enjoy!
How can I keep my crust from getting soggy?
Yes! To prevent a soggy crust, bake the bottom layer until it’s golden brown before adding the filling. This initial baking step gives the crust a chance to set. Additionally, ensure that the blueberry filling is thickened properly before spreading it over the crust.
Gooey Blueberry Pie Bars with Lattice Crust You’ll Adore
Ingredients
Equipment
Method
- Prepare the Tray: Line a sheet tray with parchment paper or a silicone mat. Grate the sticks of frozen butter onto the tray and keep it in the freezer until ready to use.
- Line the Pan: Line a metal 8×8 baking pan with parchment paper, ensuring it covers all four sides.
- Mix the Dry Ingredients: In a stand mixing bowl, whisk together the flour, granulated sugar, and fine sea salt.
- Incorporate the Butter: Add the grated butter to the bowl and mix on low speed until it resembles pea-sized pieces.
- Add Liquid Ingredients: Pour in the vanilla paste and drizzle in the ice water while mixing until the dough clumps together.
- Chill the Dough: Separate the dough into two equal parts, wrap one half, and press the other half into the pan. Chill for 30 minutes.
- Preheat and Prepare Filling: Preheat to 375°F (190°C) and combine blueberries, brown sugar, and lemon juice in a pot.
- Thicken the Filling: Mix cornstarch and water, add to the blueberry mixture and cook until thickened.
- Bake the Bottom Crust: Remove and bake the bottom crust for 25-35 minutes until golden brown.
- Roll Out the Lattice: Roll the second slab into a square and cut into 1/2 inch strips.
- Weave the Lattice: Lay strips parallel, fold every other strip back, and lay new strips across, weaving until done.
- Trim and Freeze Lattice: Trim the edges for a neat finish and freeze until ready to use.
- Assemble the Bars: Spread the blueberry filling over the baked bottom crust and place the lattice on top.
- Add Finishing Touches: Brush with egg and sprinkle with turbinado sugar.
- Bake the Complete Bars: Bake for another 25-30 minutes until golden brown.
- Cool and Slice: Allow to cool for 1-2 hours then slice into bars.