Blueberry pie is such a classic, but I’m not much of a pie-maker.
I’m indifferent about pie crust and making a pie just to eat filling sounds like way too much work.
With pie bars, there’s no crust to roll out, no mixer or rolling pin needed, and there’s an abundance of sweet blueberry filling. Now we’re talking.
The bars have a soft yet crisp, buttery, shortbread-style crust. The crust mixture does double duty as the crumble topping. Love it when that happens so there’s one less step and one less bowl to wash.
Blueberries top the filling layer and they soften and release their juices while baking. All those juicy berries help to create extremely moist bars.
I used frozen blueberries because they’re cheaper, readily available year round, and went straight from freezer to mixing bowl. I always bake with frozen. If you have fresh, they’d be lovely and you’ll need to reduce the baking time.
Please see the 2nd Page for Ingredients
