Description
These Blueberry Pie Bars with Lattice Top offer a delightful twist on classic blueberry pie. Featuring a buttery, crumbly crust and a juicy, spiced blueberry filling, finished with a beautiful homemade lattice crust, these bars are perfect for summer gatherings or a sweet treat any time of year.
Ingredients
Scale
For the Crust and Dough
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 1 teaspoon vanilla extract
For the Blueberry Filling
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 teaspoon cinnamon
For Finishing
- 1 tablespoon milk (for brushing the lattice top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan thoroughly and set it aside to ensure the bars don’t stick.
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, 1/2 cup of granulated sugar, baking powder, and salt. Mix well to ensure even distribution of leavening and seasoning.
- Cut in Butter: Add the chilled, diced unsalted butter to the dry mixture and use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs, creating a tender, flaky crust.
- Add Egg and Vanilla: Beat the egg lightly and add it along with the vanilla extract to the crumb mixture, stirring until a dough begins to form. The dough should be cohesive but slightly crumbly.
- Form the Base: Press about two-thirds of the dough evenly into the prepared baking pan, creating a solid base for the blueberry filling.
- Prepare Blueberry Filling: In a separate bowl, gently toss the fresh blueberries with 1/3 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. This coats the berries and helps thicken the filling during baking.
- Assemble Filling: Spread the blueberry mixture evenly over the dough base in the pan, taking care not to disturb the crust.
- Prepare Lattice Top: Roll out the remaining dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into strips to create the lattice topping.
- Create Lattice Pattern: Lay the dough strips over the blueberry layer in a crisscross pattern to form a classic lattice design, ensuring coverage and aesthetic appeal.
- Brush Lattice with Milk: Lightly brush the lattice strips with milk to encourage browning and give the crust a glossy finish.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the blueberry filling is bubbling, indicating it’s fully cooked.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack before cutting into bars. This helps the filling set properly.
Notes
- Make sure to chill the butter prior to cutting it into the flour mixture to achieve a flaky crust.
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may release more moisture.
- Lemon zest and juice brighten the filling and balance the sweetness of the blueberries.
- The lattice top not only looks beautiful but also allows steam to escape, preventing sogginess.
- Allow the bars to cool fully before slicing to avoid a runny filling.
