Looking for an irresistible summer dessert? Search no more. These blueberry pie bars from Trisha Yearwood will meet all of your requirements. Fresh, juicy blueberries tucked between a tender crust and crisp, buttery topping are the perfect combination.
To make this recipe lactose free, I used vegan butter and lactose free sour cream. I use both of these indispensable products in many of my recipes.
The dough for the crust is pressed into the foil-lined baking pan.
The filling for this recipe is what distinguishes these from other blueberry bars. A mixture of sour cream, egg, sugar, cinnamon and a generous amount of lemon juice are combined with a portion of the blueberries which are then poured over the crust. Trisha refers to the filling as a custard.
A handful of reserved blueberries are scattered over the filling before adding the crust topping.
The topping emerges from the oven beautifully browned and the blueberries beneath are delightfully jammy.
These blueberry pie bars are irresistible. I love everything about them. Eat them while they are slightly warm or at room temperature.
Recipe adapted from Food Network-Trisha Yearwood
Ingredients
- Crust
1/2 cup (113g) Buttery Sticks, chilled (or unsalted butter)
3/4 cup (150g) granulated sugar
1 1/2 cups (180g) all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of kosher salt
- Filling
1 large egg
1/2 heaping cup (125g) Green Valley lactose free sour cream (or regular sour cream)
1/3 cup (67g) granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon all-purpose flour
4 teaspoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups (296g) fresh blueberries, rinsed and drained well
Directions
- Preheat oven to 350 degrees. Line an 8×8-inch baking pan with foil that reaches the top sides of the pan.
- In a bowl of a food processor, combine the Buttery Sticks, sugar, flour, cinnamon and salt. Process until the mixture begins to clump together, 40-60 seconds or so. Remove 1 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour filling mixture over the crust, shaking the pan gently to settle the custard and berries. Scatter remaining 1 cup blueberries over the top, spreading them evenly.
- Sprinkle the reserved crust mixture over the berries. Squeeze mixture with hands to encourage large lumps.
- Bake 1 hour. Let cool on wire rack. Lift foil from pan and transfer to a cutting board. Slice blueberry pie bars into 16 squares, or larger pieces if you prefer.
Notes
- Leftover blueberry pie bars can be stored in a sealed container in the refrigerator for 3-4 days. Freezing is not recommended as the filling can become a bit soggy when defrosted.
