Very Berry Pie Bars

Memorial weekend signals the unofficial start of summer, and what better way to celebrate the sunshine than picnics, BBQ’s, and lots of ripe berries?

Very Berry Pie Bars 5

Can’t decide if you crave pies vs. dessert bars?  No problem.  We can go hybrid and do it BOGO style.  Two in one.  Bargain hunters, this one’s for you.

It’s a win-win combination.  Think of it:  a buttery and toothsome crust, plus crumbly topping with hints of zesty lemon strewn throughout.  Creamy, thick filling bursting with sweet, juicy berries.

Very Berry Pie Bars

These fresh berry pie bars are the best of both worlds, with tasty pie crust, crumble topping, and plummy filling.   Minus the fuss of actually making a pie.  This “pie” comes in the form of  an easygoing, happy-go-lucky pie bar that’s easily made ahead of time and even easier to dig into.

Very Berry Pie Bars 3

These berry pie bars can happily be made the night before, chilled in fridge, and sliced when ready to devour.  I sliced mine into smaller squares to feed a crowd, and there was plenty to go around.  For easy serving plus cute factor, just house the individual squares in pretty cupcake liners.  These are best served chilled, so keep ‘em cold until dessert time.  They won’t sit around long once you bring them out.

Enjoy, and happy Memorial weekend!

Source:  Chew Out Loud, adapted from Annie’s Eats, via the Pastry Queen

Very Berry Pie Bars
 
These luscious dessert bars are the perfect way to enjoy a berry pie, in easy bar form.
From:
Serves: Makes one 9x13
Ingredients
  • For the crust and topping:
  • 3 cups all purpose flour
  • 1½ cup white sugar
  • Zest of one large lemon
  • 1½ cups salted butter, cold
  • For the filling:
  • 4 large eggs, lightly beaten
  • 2 cups white sugar
  • 1 cup greek yogurt
  • ¾ cup all purpose flour
  • ⅛ tsp salt
  • Juice of one large lemon
  • 2 tsp. vanilla extract
  • 30 oz any mixture of fresh blackberries, blueberries, strawberries, or raspberries
Directions
  1. Preheat oven to 350F. Generously grease a 9x13 pan along bottom and sides. Set aside.
  2. In bowl of a food processor, lightly pulse together the flour, sugar, and lemon zest just until blended. Cut cold butter into slices and add to bowl. With a few short pulses, cut the butter into flour mixture just until mixture is crumbly. Small bits of butter remaining is fine. (Alternatively, you can use a pastry cutter if you don't have a food processor.) Set aside 1½ cups of the flour/butter mixture for the topping. Pour the rest of the mixture into bottom of prepared baking pan. Press firmly for an even layer of crust on bottom of pan. (It's easy to press evenly with the flat bottom of a water glass or ramekin.) Bake crust about 15 minutes or until golden. Remove baked crust from oven, but keep oven on.
  3. Combine eggs, sugar, Greek yogurt, flour, salt, lemon juice, and vanilla. Whisk until smooth. Carefully fold in the berries with rubber spatula. Gently spread filling over the baked crust. Sprinkle reserved topping over the filling, to make an even layer of crumble topping.
  4. Bake about 75 min to 90 min or until topping turns golden and bars are set. Cool completely at room temp before putting in fridge to chill. Chill several hours or overnight. Cut and serve cold.

Comments

  1. These look so delicious, love blackberries! :-)

  2. I think this is one to take around to my mums for Sunday lunch. Thanks

  3. Mmmm…I love the shortbread crust and topping. The berries are just a bonus in the middle!

  4. I really enjoy your blog and have nominated you for the BEST MOMENT AWARD. See my post tomorrow, May 28th, at:
    homethoughtsfromabroad626.wordpress.com
    Martha

  5. Pie bars??? You just made my year.

  6. Is there any reason why my crust would be bubbling and semi-solid as 15min?

Trackbacks

  1. […] Very berry pie bars. (via The Kitchn) […]

  2. […] Very Berry Pie Bars (chewoutloud.com) […]

  3. […] time favorite Chocolate Chip Cookie Cheesecake Bars.  For something ultra fruity for summer, these Berry Pie Bars are […]

Leave a Reply