Blueberry Pie Bars feature a sweet, buttery shortbread base and crumb topping that tastes like sugar cookies. A layer of blueberry pie filling sits between the crust and crumb, finished with a simple vanilla glaze. These bars are easier to make than a traditional pie and perfect for feeding a crowd.
A Great Alternative to Pie
Blueberry Pie Bars are a simpler—and in many cases more convenient—alternative to pie for potlucks, parties, and holidays. They slice neatly, travel well, and offer the same comforting flavors as a fruit pie without the fuss of rolling a top crust.
This recipe uses canned blueberry pie filling for convenience, but you can swap in fresh berries and a homemade filling if you prefer a fresher flavor.
A Variety of Crumb Bars
These bars are one variation of classic crumb bars. The same buttery shortbread-style dough makes both the crust and the streusel-like topping; you simply divide the mixture. The texture is tender, slightly sandy like a sugar cookie, and it bakes into delicious crumbs that pair beautifully with any fruit filling.
You can easily change the filling to create different flavors—strawberry, lemon, peach, apple and many other fruit fillings all work well.
To Glaze or Not to Glaze?
The canned pie filling keeps this recipe quick, while a light vanilla glaze adds a touch of sweetness and polish. If you prefer some brightness, substitute lemon juice for the milk in the glaze for a tangy finish that complements the blueberries.
Ingredients
Most of the ingredients for these blueberry pie bars are pantry staples. The crust and crumb topping use a shortbread-style dough, while the filling and glaze are simple and sweet.
For the Crust and Crumb Topping:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Large egg
For the Filling and Glaze:
- Blueberry pie filling (canned)
- Powdered sugar
- Milk
- Vanilla extract
*Exact amounts and step-by-step instructions are provided in the recipe card below.
How to Make Blueberry Pie Bars
The crust and crumb topping come together easily in a stand mixer, though a food processor or mixing by hand also works.
- Combine flour, sugar, baking powder, and salt.
- Add cold butter a tablespoon at a time and mix until the mixture resembles fine crumbs.
- Add the egg and mix just until the crumbs begin to clump; the dough should remain slightly crumbly.
- Press about half to two-thirds of the mixture into the bottom of a prepared 13×9-inch pan to form the crust. Bake at 375°F for 10–12 minutes, until the crust looks matte and begins to brown lightly.
- Spread the blueberry pie filling evenly over the partially baked crust.
- Crumble the remaining dough over the filling to create the topping, squeezing some crumbs together if you want larger chunks.
- Bake another 25–30 minutes, until the filling bubbles and the top is golden. Cool completely on a wire rack.
- Mix powdered sugar, vanilla, and milk to make a glaze. Drizzle over cooled bars, let set, then cut and serve.
Baking Tips
- You can use other canned pie fillings—strawberry, peach, or apple—for a different flavor profile.
- Line the pan with parchment paper for easier removal and cleaner slicing.
- When measuring flour, stir, spoon, and level to avoid packing too much into the cup. The crumb mixture may seem dry at first; it will come together as you mix.
Try These Other Dessert Bars
- Strawberry crumble bars
- Lemon crumb bars
- Peach crumb bars
- Apple crumble bars
- Cherry-chocolate chip crumb bars
Blueberry Pie Bars
Ingredients
Crust and Topping:
- 3 cups (360 g) all-purpose flour, (stir, spoon, & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 large egg
Filling and Glaze:
- 21 oz (595 g) can blueberry pie filling
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk
Instructions
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Preheat oven to 375°F. Line a 13×9-inch baking dish with parchment paper or lightly grease it.
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In a mixer bowl, combine flour, sugar, baking powder, and salt. Add butter a tablespoon at a time and mix with the paddle attachment until the mixture resembles fine crumbs. Add the egg and mix until incorporated, keeping the mixture slightly crumbly.
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Press 1/2 to 2/3 of the mixture into the prepared pan. Bake 10–12 minutes at 375°F until the crust looks matte and starts to brown.
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Spread the blueberry pie filling over the partially baked crust.
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Crumble the remaining mixture over the filling and bake another 25–30 minutes until the filling bubbles and the top is lightly browned. Cool completely on a wire rack.
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Whisk together 1 cup powdered sugar, 1 tsp vanilla, and 1 Tbsp milk. Add up to 1 more tablespoon of milk if needed. Drizzle over cooled bars, let the glaze set, then lift from pan, slice, and serve.
Notes
- Store bars covered at room temperature for up to 5–7 days.
- For a tangy glaze, replace the milk and vanilla with lemon juice.
Nutrition
Disclaimer: Nutritional values are estimations.
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