The perfect summer dessert is a berry pie bar. These bars are filled with tart berries and baked to golden perfection. Then, a sugar and arrowroot starch mixture is poured over the berries. A crumbled crust is added to the top. After baking, these bars should cool for about 10 minutes before cutting. If you wish to serve them as a snack, they make great gifts, too.
Bars… and pots! Wait, what? I thought of a great recipe the other night. I was to make Grammy’s Pie Dough and line a baking sheet with the dough, then pour a berry filling on top, and top with more pie dough. And then bake. And I did just that. And they were amaaazing. However I am always a scardey-cat when it comes to bars and fillings. My biggest fear is that I will use too much filling and the bars will not set in the middle, so I usually reserve some filling and set to the side. Well, I had the extra filling just sitting there on the counter, so I decided to add it to a few small ramekins lined with pie dough, and bake those as well. And at the end of the night I realized I created two desserts, from one recipe.
These are the Berry Pie Bars, obviously. If you want to make the bars then I have adjusted the recipe so you don’t have excess filling. And if you want to make the pots then this recipe will make about 12. And if you actually have 12 ramekins then I am jealous because I only have 2.
Triple berry trifecta. Strawberries, Blueberries, Blackberries, oh my!
And then we have the pie pots. I really like the idea of a pie dessert in an individual serving. Not to mention they are easy to make, look rustic, yet fancy at the same time.
Top with fresh whipped cream and you are the hostess with the mostess.
Berry Pie Bars
- 4 Eggs
- 1 1/2 cups Sugar
- 1 cup Sour Cream
- 3/4 cup AP Flour
- pinch Salt and Cinnamon
- 2 cups Blueberries
- 2 cups Blackberries
- 2 cups Strawberries quartered
- Fresh Whipped Cream optional
- preheat oven to 350 degrees
- Make a batch of Grammys Pie Dough. If making the bars then divide dough in two portions, with one portion being a little more than the other. Using the larger portion, press pie dough into your baking pan. Or press all dough into the ramekins. Set aside and make filling.
- In a large bowl combine eggs and sugar. Whisk until smooth. Add lemon juice and sour cream and whisk until completely combined and creamy. Add flour, salt and cinnamon and whisk until combined. Gently fold in the berries.
- Pour berry mixture over the unbaked dough.
- Use the palm of your hands to press the pie dough into thin sheets. Lay over the bars (strategically not covering a few of each berries for presentation). If making the pots adding crust on top is optional. I did not so you could see the berries.
- For bars bake 55 minutes until the top is lightly browned. Bake pots for 45 minutes.
- Remove from oven and let cool at least one hour before cutting bars. Sprinkle cinnamon on top of bars while they are cooling. Let pots cool at least 15 minutes before enjoying with fresh whipped cream, optional.
Tips and Tricks
The bars are best served fresh, so you should make enough to last for a couple of days. To make them ahead of time, place them in an airtight container and refrigerate for one to two hours. Then, remove them from the refrigerator and let them cool completely before cutting them. The bars will keep well in the fridge for up to a week. If you don’t eat them all in a day, you can freeze them for up to six months.
To prepare the crumble topping, put the remaining dry ingredients in the food processor. Pulse until combined, then add the wet ingredients. Stir until the dough is crumbly and can be spread into the baking pan. Sprinkle the remaining crumble on the top, and bake for approximately 50 to 60 minutes. Allow the bars to cool completely before serving. These bars can be stored for up to three days in the fridge. To serve them, cut them into squares and store them in an airtight container.
For the crumble topping, combine the frozen blueberries, sugar, and lemon juice and pulse until the dough is combined. Then, add the rest of the crumble dough and bake for about thirty minutes, or until the topping is golden brown. Allow the bars to cool completely before serving. Then, serve them. If you don’t want to make pie bars, you can also use any summer fruit you have available. However, you should be sure to freeze any remaining berries to ensure that they stay fresh and firm.
To make the crust, combine the sugar, lemon juice, and cornstarch. Then, sprinkle the berries over the crumble mixture. Then, sprinkle the remaining crumble over the berries and bake for about 45 minutes. Afterward, slice the bars and serve. If you’re serving berry pie bars to guests, consider them a party treat for guests! You’ll thank yourself for making these delicious desserts!
To make the crust, place the berries in the bottom of a pan. Evenly spread out the berries. Then, pour the filling over them. Use a spatula to distribute the mixture evenly. The remaining crust should be sprinkled on top. After baking, allow the bars to cool for about 50-60 minutes. They can be stored in the fridge for up to a week or two. They make a great dessert for special occasions.
For the crust, combine the sugar and lemon juice. Then, pour the berries over the crumbled mixture. Next, layer the sour cream on top. Then, top the berries with the crumbled crust. This is a delicious and easy to make dessert. The best part is it’s not difficult to make! If you have a kitchen, it’s time to try Berry Pie Bars!
To make a berry pie bar, use a 9×13-inch baking pan. If you’re using frozen blueberries, they should be dried. If you’re using fresh fruit, you can chop it into 1-inch pieces. Then, mix in the remaining filling ingredients. Continue to bake the bars. After 45 minutes, the crust should cool before you slice the bars. You can also serve them with vanilla ice cream.
Once the crust is baked, allow the bars to cool completely. Before cutting them, leave the bars to cool completely. They can be served warm or cold. If you prefer, you can slice them. They will keep for several hours. But you can serve them chilled or at room temperature. They will taste best the next day. Just make sure to serve them cold. It’s a good idea to freeze them the day after they’re made.