I’ll admit it: after years in bakery kitchens and writing recipes, I’ve become a little blueberry-obsessed. These blueberry pie bars are my latest favorite—all the flavor of a classic blueberry pie but in an easy, shareable bar.
They have a tender, buttery crust, a jammy layer of blueberry filling, and a pretty lattice top. They feel a bit more dressed up than simple berry bars, but they’re still perfect for picnics, potlucks, and casual parties. If you want that nostalgic blueberry-pie taste without the fuss of a whole pie, these bars are ideal.
P.S. A scoop of vanilla ice cream on top takes them over the top.
If you love these lattice bars, try the cherry pie bars next—same method, different seasonal flavor. Cherries give a bright, sweet-tart contrast that’s wonderful when they’re in season.
The Baking Process
1
Mix the butter into the flour mixture. Grate or cut frozen butter into the flour until the pieces are coated and about pea-sized.
2
Add ice water. Slowly drizzle in ice water until the dough just comes together. It should be hydrated but not sticky—don’t overwork it, as the dough will finish hydrating while it rests.
3
Chill the dough. Press half the dough into an 8×8 pan lined with parchment, form the other half into a slab, and chill both. Chilling helps the crust keep its shape and bake up crisp and golden.
4
Make the blueberry filling. Use fresh or frozen blueberries. Cook them with sugar and lemon until they release their juices, then thicken with a cornstarch slurry.
If you can’t get enough blueberries, try a streusel-topped blueberry coffee cake or blueberry crumble muffins for breakfasts and snacks packed with berries.
5
Bake the bottom crust. Blind-bake the chilled bottom crust until the edges are golden. This keeps the base crisp under the juicy filling.
6
Assemble the lattice top. Roll the second slab into a square, cut into strips, and weave a lattice on parchment. Freeze the lattice so it stays firm when you transfer it to the filling.
7
Fill and top with lattice. Spread the blueberry filling over the baked crust, place the chilled lattice on top, brush with egg wash, and sprinkle turbinado sugar for crunch and shine.
8
Bake and cool. Bake until the lattice is golden, then let the pan cool completely—about 2–3 hours—so you can slice clean squares.
These bars are versatile—slice them small for a dessert buffet or cut larger for sharing. They’re also great alongside brunch pastries when you want something fruity and buttery.
If you try this recipe, please leave a comment and a star rating—I love hearing how it turns out!
Gooey Blueberry Pie Bars with Lattice Pie Crust
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Equipment
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metal 8×8 baking pan
Ingredients
For the Pie Dough
- 1 cup unsalted butter, frozen
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste
- 7-10 tablespoons ice water
For the Blueberry Pie Filling
- 2 1/2 cups blueberries (fresh or frozen)
- 1/4 cup brown sugar, packed
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, lightly beaten (for egg wash)
- Turbinado sugar for sprinkling
Instructions
-
Grate frozen butter and keep it cold in the freezer until you’re ready to mix.
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Line an 8×8 metal baking pan with parchment so the paper covers all four sides.
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Whisk the flour, sugar, and salt in a mixing bowl. Add the grated butter and mix on low until the butter pieces are coated and pea-sized.
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Add vanilla, then drizzle 7–10 tablespoons of ice water into the dough while mixing on low until it starts to clump.
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Divide the dough into two equal parts. Press one half into a slab, wrap it, and refrigerate. Press the other half into the lined pan. Chill both for 30 minutes. Preheat your oven to 375°F (190°C) while chilling.
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Combine blueberries, brown sugar, and lemon juice in a pot over medium heat. Cook until the berries release their juices and the mixture boils. Stir together cornstarch and water, add to the pot, and cook 1–2 minutes until thickened. Set aside.
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Bake the bottom crust for 25–35 minutes until the edges are golden brown.
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Roll out the chilled second slab to about a 9×9-inch square and cut into 1/2-inch strips. Weave the strips into a lattice on parchment and trim for a neat edge, making the lattice about 7.5×7.5 inches. Freeze until firm.
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Spread the blueberry filling over the baked crust, transfer the frozen lattice on top, brush with egg wash, and sprinkle with turbinado sugar.
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Bake for 25–30 minutes until the lattice is golden. Cool the pan on a wire rack for 1–2 hours until fully cooled, then slice into 16 small bars or 6–8 large ones.
Notes
On the lattice: You can skip the lattice and cut shapes from the dough (stars, rounds) to decorate the top instead.
Storage: Store leftover bars in an airtight container at room temperature or refrigerated for 3–4 days.
Freezing: Freeze in an airtight container for up to one month.
Make ahead: Pie dough can be kept in the fridge up to 5 days, and the filling can be made a week ahead.
The calorie information provided is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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