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?
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.
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.
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 QueenPrint