Berry Pie Bars Recipes

VERY BERRY PIE BARS

Steps:

• Heat oven to 350 degrees. Mist a 9- by 13-inch baking pan with nonstick spray and set aside.
• Make crust and crumbs: Add sugar, salt and lemon zest to bowl of electric mixer. Mix on medium speed until combined and fragrant, about 1 minute. (This infuses the sugar with some of the lemon oils.) Add flour and butter and mix on medium until crumbs form. With mixer on, dribble in almond extract (add the extract only after you have sufficiently cut the butter and dry ingredients into crumbs; if you add it too soon, it will clump right away). Continue mixing until crumbs get more moist and look like they might begin to clump.
• Press about half the dough into the bottom of prepared pan. Place pan in hot oven and bake for 10 minutes. Remove from oven and let cool about 10 minutes, while working on the rest of the recipe.
• Meanwhile, add nutmeg to the remaining crumbs, and mix until combined. Remove crumbs to a separate bowl and set crumbs aside.
• Make filling: In same mixing bowl (no need to wash it), beat eggs, sugar, sour cream and vanilla until well mixed. Add flour and stir in until combined. Gently fold in berries by hand, taking care not to mash them.
• Pour berry mixture evenly over partially baked crust. Sprinkle with reserved crumbs and bake 60 minutes.
• Remove from oven and cool about 1 hour.
• Cut into 24 pieces if serving in small bars, or 12 for a plated dessert.

BERRY PIE BARS

Steps:

• Preheat oven to 375ºF. Prepare a 9x13 baking dish by lining it with parchment paper or greasing it well with nonstick cooking spray. Using an electric mixer, mix together the butter and the 1 cup sugar until smooth. Mix in the egg. Add the flour, baking powder, cinnamon, salt, and vanilla. Mix until it becomes crumbly. Add the water and continue mixing until a cohesive dough forms. Press half of the mixture into the prepared baking dish. Prepare the filling: In a small bowl, mix together the 1/2 cup sugar and corn starch. Pour the mixture over the berries in a larger bowl and gently stir to coat the berries well. Pour the lemon juice over the mixture and stir gently. Pour the filling over the crust. Pinch off pieces of the remaining crust dough and layer it over the berries. Bake for 45 minutes. Add glaze: Whisk together the powdered sugar, milk, and vanilla until smooth glaze forms. Drizzle glaze over the pie bars before cutting to serve.

MIXED BERRY PIE BARS

Steps:

• Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
• Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
• Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
• Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
• Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
• Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
• Do Ahead
• Bars can be made 3 days ahead; store in an airtight container at room temperature.

BLUEBERRY PIE BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.
• Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.
• Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.
• Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.