Pouring a slice of summer into your plate is as easy as making these Blueberry Pie Bars with Lattice Top. Imagine the sweet, juicy blueberries bursting in your mouth, infused with zesty lemon and warmly hugged by a buttery crust. The lattice crust is not just a pretty face; it’s an invitation to take a bite, and trust me, every bite is a satisfying revelation that bursts with flavor.
In the chaos of life, there’s something uniquely comforting about homemade desserts, especially when it means enjoying a slice of gooey blueberry goodness. Whether it’s a family gathering, a barbecue, or just you sneaking a late-night snack, these Blueberry Pie Bars will steal the show and your heart. Let’s dive into the enchanting world of these treats that promise not just to satisfy your sweet tooth but also to create joyful memories in your kitchen.
Why You'll Love This Blueberry Pie Bars with Lattice Top
- This incredible Blueberry Pie Bars with Lattice Top transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Blueberry Pie Bars with Lattice Top
Here’s what you’ll need to make this delicious Blueberry Pie Bars with Lattice Top:
1 cup unsalted butter, frozen – Use high-quality butter for the best flavor. Make sure it’s frozen to help achieve that flaky crust.
2 1/2 cups all-purpose flour – Standard flour works perfectly here. Sift it for an even texture.
1/4 cup granulated sugar – Adds just the right amount of sweetness to the crust.
1 teaspoon fine sea salt – Balances the sweetness and enhances all the flavors in your pie.
1 teaspoon vanilla paste – Infuses a warm, aromatic flavor to the crust.
7-10 tablespoons ice water – Essential for bringing the dough together; keep it cold to maintain texture.
2 1/2 cups frozen blueberries – Opt for quality blueberries; they’ll provide that vibrant color and intrinsic sweetness.
1/4 cup brown sugar, packed – Adds a lovely, caramel-like flavor that complements blueberries perfectly.
1 teaspoon lemon juice – The acid brightens the blueberry flavor, cutting through the sweetness beautifully.
1 tablespoon cornstarch – Thickens the blueberry filling and prevents the bars from being too runny.
1 tablespoon water – Helps mix with cornstarch for a smooth consistency.
1 egg, lightly beaten – This is used for the egg wash, giving your lattice that irresistible golden glow.
Turbinado sugar – For that sparkly, crunchy topping that elevates your dessert’s presentation and flavor.
How to Make Blueberry Pie Bars with Lattice Top
Follow these simple steps to prepare this delicious Blueberry Pie Bars with Lattice Top:
Step 1: Prepare the Baking Pans
Line a sheet tray with parchment paper or a silicone mat. Grate the sticks of frozen butter onto the tray and keep it in the freezer until you’re ready to use it. Additionally, line a metal 8×8 baking pan with parchment paper, covering all four sides, and set it aside.
Step 2: Make the Dough
In a stand mixing bowl, whisk together the flour, granulated sugar, and fine sea salt. Gradually add the grated butter to the bowl and mix on low speed until the mixture resembles coarse crumbs, with pea-sized lumps of butter visible. Add the vanilla and drizzle in 7-10 tablespoons of ice water, mixing until the dough starts to clump together.
Step 3: Chill the Dough
Divide the dough into two equal portions. Form one half into a slab and wrap it tightly in plastic wrap. Press the other half into the bottom of the lined pan. Chill both in the refrigerator for about 30 minutes while you preheat the oven.
Step 4: Make the Blueberry Filling
While the dough is chilling, preheat your oven to 375°F (190°C). In a saucepan, combine the frozen blueberries, brown sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices. In a small bowl, mix the cornstarch and water together before stirring it into the blueberry mixture. Cook for another 1-2 minutes until thickened, then remove from heat.
Step 5: Bake the Bottom Crust
Once the dough is chilled, bake the bottom crust in the preheated oven for 25-35 minutes, or until the edges are golden brown. While that fairy tale is happening, roll out the second slab of pie dough on a floured surface into a 9×9” square and cut it into half-inch strips.
Step 6: Create the Lattice Top
On a parchment-lined baking sheet, lay out eight of the dough strips parallel to each other with even spacing. Fold back every other strip, laying one new strip across them perpendicularly. Unfold the folded strips back over the new strip, creating a lovely lattice pattern. Trim the lattice for clean edges and freeze until ready to use.
Once your bottom crust is done baking, spread the luscious blueberry filling evenly over it and carefully place the lattice crust on top. Brush the lattice with the beaten egg and sprinkle with turbinado sugar for that extra crunch. Bake for another 25-30 minutes or until the lattice crust glows a glorious golden brown.
Let the pan cool on a wire rack for 1-2 hours until completely cool—if you can resist! Then slice it into 16 small bars or 6-8 larger ones. Serve these delectable Blueberry Pie Bars with Lattice Top on their own or alongside a scoop of vanilla ice cream for a dessert that’s two times dreamy. Enjoy!
You Must Know About Blueberry Pie Bars with Lattice Top
- This showstopping Blueberry Pie Bars with Lattice Top delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Blueberry Pie Bars with Lattice Top Cooking Process
Begin by preparing the lattice dough while the bottom crust chills. After baking the base, fill it with blueberry goodness, and finally, layer on the stunning lattice topping before returning it to the oven. This sequence speeds up the process for perfectly gooey bars.
Add Your Touch to Blueberry Pie Bars with Lattice Top
Experiment with fresh fruit like raspberries or strawberries for a colorful twist. Swap the brown sugar for honey to enhance flavor, or add a dash of cinnamon for depth. These creative adjustments can elevate your Blueberry Pie Bars with Lattice Top to new heights!
Storing & Reheating Blueberry Pie Bars with Lattice Top
To keep your Blueberry Pie Bars with Lattice Top fresh, store them in an airtight container in the fridge for up to a week. Reheat in a preheated oven at 350°F for about 10 minutes to restore their gooey goodness.
Chef's Helpful Tips for Blueberry Pie Bars with Lattice Top
- This professional-quality Blueberry Pie Bars with Lattice Top relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
There was that one summer picnic when I brought these Blueberry Pie Bars with Lattice Top, and the compliments just kept rolling in. Everyone raved about the flaky crust and gooey filling, making me feel like I had just won a baking award!
FAQs About Blueberry Pie Bars with Lattice Top
What are Blueberry Pie Bars with Lattice Top?
Blueberry Pie Bars with Lattice Top are a delightful dessert that combines a buttery, flaky crust with a sweet blueberry filling, all beautifully showcased beneath a crisscross lattice crust. The bars are easy to make and serve, making them perfect for gatherings, potlucks, or as a sweet treat for yourself. The gooey filling and crisp lattice crust provide a satisfying texture contrast, ensuring every bite is a burst of blueberry flavor.
How do I store Blueberry Pie Bars with Lattice Top?
To keep your Blueberry Pie Bars with Lattice Top fresh, store them in an airtight container in the refrigerator for up to a week. If you prefer, you can freeze them for longer storage, allowing you to enjoy this tasty treat even later. When ready to eat, simply reheat them in a preheated oven at 350°F for about 10 minutes to revive their gooey goodness and flaky crust.
Can I use fresh blueberries instead of frozen for Blueberry Pie Bars with Lattice Top?
Yes, you can use fresh blueberries instead of frozen when making Blueberry Pie Bars with Lattice Top. Just keep in mind that fresh blueberries may release a little less juice than frozen ones, so you might need to adjust the sugar and cornstarch slightly to achieve the perfect consistency for the filling. Fresh blueberries will also provide a vibrant, fresh flavor that can enhance these delicious bars even further.
What makes Blueberry Pie Bars with Lattice Top special?
Blueberry Pie Bars with Lattice Top are special because they combine the classic comfort of blueberry pie with the convenience of bars. The unique lattice design not only adds visual appeal but also allows for even baking and a delightful crispy texture. Plus, they are an easy-to-serve dessert that can be a showstopper at any gathering, making it a memorable treat for friends and family alike.
Conclusion for Blueberry Pie Bars with Lattice Top
In summary, Blueberry Pie Bars with Lattice Top offer a perfect balance of flavors and textures, from their buttery crust to the gooey blueberry filling. With easy storage and rewarming options, they are a versatile treat for any occasion. Whether you’re serving them at a picnic or enjoying them at home, these bars are sure to delight and impress. So grab those blueberries and get baking for a memorable dessert experience!
Gooey Blueberry Pie Bars with Lattice Pie Crust
Ingredients
Equipment
Method
- Line a sheet tray with parchment paper or a silicone mat. Grate the sticks of frozen butter onto the tray. Keep in the freezer until ready to use.
- Line a metal 8×8 baking pan with parchment paper to cover all four sides. Set aside.
- In a stand mixing bowl, whisk together the flour, sugar, and salt.
- Add the grated butter to the bowl and mix on low speed until the butter is coated in flour and pea-sized.
- Add the vanilla and with the mixer running on low speed, drizzle 7-10 tablespoons of the water into the dough until it starts to clump together.
- Separate the dough into equal parts. Press one half into a slab and wrap it tightly in plastic wrap. Press the other half of the dough into the bottom of the lined pan. Chill both in the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 375°F (190°C) and make the blueberry pie filling.
- Combine the blueberries, sugar, and lemon juice in a pot. Cook over medium heat, stirring occasionally, until the blueberries have released all of their juices and are boiling.
- Combine the cornstarch and water and stir it into the filling. Cook for 1-2 minutes longer until thickened. Set aside until ready to use.
- When the dough is chilled, bake the bottom crust for 25-35 minutes, until the edges are golden brown.
- While the bottom crust is baking, roll out the second slab of pie dough on a lightly floured surface into a 9×9” square. Cut the dough into 1/2 inch strips.
- On a parchment-lined baking sheet, lay eight dough strips parallel to each other, evenly spaced. Fold back every other strip, then lay one new strip perpendicular across them. Unfold the folded strips over the top. Repeat to create a lattice square.
- Trim each side of the lattice square for clean edges, so that the lattice is roughly 7.5×7.5 inches. Freeze until ready to use.
- Once the bottom crust is done baking, spread the blueberry filling on top, then transfer the lattice crust on top.
- Brush the lattice with the egg wash and sprinkle with turbinado sugar.
- Bake for 25-30 minutes, or until the lattice crust is golden brown.
- Let the pan cool on a wire rack for 1-2 hours until completely cooled, then cut into 16 small bars or 6-8 large ones. Enjoy!
