Blueberry Pie Bars ~
The flavor of fresh blueberries shines in this easy alternative to classic blueberry pie!
The best blueberry pie I ever had was at a little restaurant called Mabel’s in Kennebunkport, Maine almost 15 years ago.
It was one of those places that doesn’t look like much on the outside – you’d drive right past it if you didn’t know better – but they were serving up big flavors from start to finish.
Everything was delicious but what I remember most is the blueberry pie. It was perfectly not-too-sweet and loaded with fresh Maine blueberries.
These bars are filled with all the flavor of fresh blueberry pie without having to break out the rolling pin.
If you also happen to like cherry pie, check out my Cherry Pie Cookie Bars! Kid and adults love them and they’re so easy!
Ingredients for Blueberry Pie Bars
You will need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup vegan butter, chilled and cut into cubes
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Filling:
- 3 tablespoons water
- 1 tablespoon ground flaxseed
- 1/2 cup vegan sour cream
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups fresh blueberries
How to Make Blueberry Pie Bars
STEP ONE: Preheat the oven to 350°F. Using non-stick cooking spray, lightly grease an 8×8-inch baking pan. Line the pan with parchment paper so that the paper hangs out over the edges of the pan. (This will help with removing the bars for serving.) Lightly spray the parchment paper.
STEP TWO: In a small bowl , stir together the water and flaxseed. Set aside.
STEP THREE: For the crust: Into the bowl of a food processor, add the flour, sugar, butter, cinnamon, and salt. Process for 1 minute, or until the mixture is crumbly.
STEP FOUR: Remove 1/4 of the crust mixture and set aside. Press the remaining crust mixture evenly into the prepared pan.
STEP FIVE: For the filling: In a medium-size mixing bowl, whisk together the flaxseed mixture, sour cream, sugar, lemon juice, cornstarch, flour, vanilla extract, and cinnamon. Stir in 1 cup of the blueberries.
STEP SIX: Pour the filling mixture over the crust then sprinkle with the remaining 1 cup blueberries.
STEP SEVEN: Crumble the reserved crust mixture in an even layer over the top of the filling.
STEP EIGHT: Bake for 1 hour.
STEP NINE: Allow to completely then refrigerate for 1 hour to set. Cut into bars and serve.
More Easy Dessert Recipes You’ll Love!
- Cherry Pie Cookie Bars
- Vegan Carrot Cake
- Cherry Snowball Cookies
- Easy Vegan Chocolate Cake
- Vegan Chocolate Fondue
Blueberry Pie Bars
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup vegan butter chilled and cut into cubes
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Filling:
- 3 tablespoons water
- 1 tablespoon ground flaxseed
- 1/2 cup vegan sour cream
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F. Using non-stick cooking spray, lightly grease an 8×8-inch baking pan. Line the pan with parchment paper so that the paper hangs out over the edges of the pan. (This will help with removing the bars for serving.) Lightly spray the parchment paper.
- In a small bowl , stir together the water and flaxseed. Set aside.
For the crust:
- Into the bowl of a food processor, add the flour, sugar, butter, cinnamon, and salt. Process for 1 minute, or until the mixture is crumbly.
- Remove 1/4 of the crust mixture and set aside. Press the remaining crust mixture evenly into the prepared pan.
For the filling:
- In a medium-size mixing bowl, whisk together the flaxseed mixture, sour cream, sugar, lemon juice, cornstarch, flour, vanilla extract, and cinnamon. Stir in 1 cup of the blueberries.
- Pour the filling mixture over the crust then sprinkle with the remaining 1 cup blueberries.
- Crumble the reserved crust mixture in an even layer over the top of the filling.
- Bake for 1 hour.
- Allow to completely then refrigerate for 1 hour to set. Cut into bars and serve.
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