Homemade blueberry pie bars made with fresh blueberries & buttery pie crust! Simple take on blueberry pie that serves a crowd!
These easy blueberry pie bars are a tasty recipe that’s perfect for any occasion. Easy to make and serve to guests, this is one treat to always keep nearby. It’s as flavorful as it is colorful and can only be improved with a side of vanilla ice cream.
Blueberry Pie Squares
Make these blueberry bars with fresh blueberries when they’re in season or with frozen blueberries if they’re easier to find. Either way, this blueberry pie bars recipe is one you will want at every occasion. From summer to winter and the seasons in between, there’s no wrong time to serve up a homemade blueberry pie.
Why You’ll Love This Recipe
- Simple ingredients. We don’t need too many ingredients to make this recipe and what makes it even better is that the topping and the bottom crust are made from the same dough so you don’t need anything extra!
- Simple steps. If you can mix a few things together in a bowl, then you’ve already mastered a majority of the process steps. This recipe has a simple mixed blueberry filling and a dough that comes together with just a few stirs of a spoon.
- Easy to serve. One of the best things about bar desserts is how easy they are to portion out and serve to everyone. Not only that, but they often make far more serving than you would normally get from a standard round pie.
Blueberry Bars Ingredients
For the crust, you will need:
Flour: You will need 1 cup of all-purpose flour for the base of the crust recipe.
Sugar: Add in 1/2 cup of granulated sugar to make the crust a little sweeter.
Baking powder: By adding in 1/4 teaspoon of baking powder, we can make the crust puff up nicely as it bakes.
Salt: This is a natural flavor enhancer, so add in 1/4 teaspoon of salt to make the crust taste great.
Butter: You will need 1/2 cup of butter that is room temperature. This is one stick of butter.
Egg: Use 1 egg to help bind the doughy ingredients together well and add a little richness and color.
For the filling, you will need:
Blueberries: Use 2 cups of blueberries, so there’s plenty in every bite. Note that frozen blueberries will work best.
Cornstarch: Use 1 tablespoon of cornstarch to thicken the filling so that it isn’t a soupy mess.
Sugar: Adding in 1/4 cup of granulated sugar will help to sweeten the pie filling perfectly.
How to Make Blueberry Pie Bars
Preheat the oven to 350 degrees F.
Line a 9×13 baking dish with parchment paper or spray it well with nonstick cooking spray. Set the pan aside.
Mix together the blueberries, sugar, and cornstarch in a medium-sized mixing bowl and then set it aside.
Combine the butter, egg, flour, sugar, baking powder, salt and vanilla in a larger bowl until a dough forms into a ball.
Press 2/3s of the dough into the bottom of your prepared baking dish.
Spread the blueberry filling over the top.
Crumble the remaining dough over the top of the blueberries until most of it appears to be covered.
Bake in the oven for 30 minutes or until the tops of the crust look lightly golden in color.
Remove the making dish from the oven and let it cool for about 30 minutes.
Cut the pie into bars and serve.
Frozen vs Fresh Blueberries
You can use fresh or frozen blueberries for this recipe, depending on what you have on hand, but if you are looking for a tasty pie filling, I really recommend using frozen blueberries. This is because the frozen blueberries will break down more as they cook and create a juicer pie filling (like the more traditional pie filling you’d expect to get).
Blueberry Pie Bars
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups blueberries frozen are best, see notes
- 1 Tablespoon Cornstarch
- ¼ cup sugar
- Preheat oven to 350º. Line a 9×13” baking pan with parchment paper or spray with non-stick spray and set aside.
- In a medium-sized bowl, mix together blueberries, sugar and cornstarch, set aside.
- In a larger bowl, combine butter, egg, flour, sugar, baking powder, salt, and vanilla, until dough forms a ball.
- Press 2/3 of the dough into the prepared baking dish. Spread blueberries on top.
- Crumble the remaining dough over blueberries filling until most of the top is covered.
- Bake for 30 minutes, or until the top turns a light golden color.
- Remove from oven and let cool for about 30 minutes. Cut into bars, serve & Enjoy!
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What is the best thickener for blueberry pie?
Cornstarch. We use cornstarch with our blueberry filling because as the berry juices are exposed and warmed, it bonds together with the cornstarch and provides a thickening reaction. Cornstarch is very good at thickening anything from sauces to soups and more. We use it in our pie filling to keep it from running all over the place.
Should I thaw frozen blueberries before baking a pie?
If you choose to use frozen blueberries in this pie filling, then note that you do not need to thaw them beforehand. They’ll be easier to handle if kept frozen, and they will not require any additional baking time to cook compared to room temperature or fresh blueberries.
Can I use a can of blueberry pie filling instead of making my own?
Yes, you can use a can of blueberry pie filling instead of the homemade filling used in this recipe. The baking time and other directions should be the same with no changes made. Enjoy.
If you love pie recipes, then you’ll love these desserts!
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- SUPER EASY PEACH PIE
- EASY LEMON CHIFFON PIE
- PECAN CARAMEL APPLE PIE
- PUMPKIN PIE BARS
- ALL BUTTER PIE CRUST
- SUGAR CREAM PIE
- CHERRY PIE RECIPE WITH FRESH CHERRIES
- BANANA SPLIT PIE
- PUMPKIN SLAB PIE
- PEACH PIE FILLING
Made with fresh or frozen blueberries, this blueberry pie bars recipe is one you’ll want to keep for years to come. So perfectly sweet and delicious in every square, this dessert never lasts long around here!
there is ABSOLUTELY no way this fits in a 9×13 pan. i used a 9×9 but i should have used and 8×8. your pan size is totally wrong. they taste awesome though. thanks. take care
Sorry to hear that you had issues getting your dough to spread, but the size of the pan requested was correct. The crust is pressed very thinly so that it doesn’t overpower the filling. Glad you liked them though!