Blueberry Pie Bars
Inspired by techniques from Serious Eats.
Shortbread crust and crumble with a thick, lemony blueberry filling.
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Method
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Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- large saucepan
- potato masher or fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 2.3 g |
| Carbohydrate | 44.9 g |
| of which sugars | 27.1 g |
| of which free sugars | 23.3 g |
| Fat | 9.9 g |
| of which saturates | 6.1 g |
| Fibre | 1.5 g |
| Salt | 0.19 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Crust and crumble
- 445 g plain flour
- 225 g light brown soft sugar
- 140 g caster sugar
- 4.5 g fine sea salt or table salt about ¾ tsp
- 285 g unsalted butter, melted
Filling
- 900 g fresh blueberries
- 200 g caster sugar
- 45 g cornflour
- 1 tbsp finely grated lemon zest
- 3 tbsp lemon juice
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon
- 1
Crust. Heat the oven to 175 °C (155 °C fan) and line the large tin. Mix the flour, both sugars and salt, then stir in the melted butter until pea-sized clumps form. Set aside about 40% (roughly 450 g) for the crumble and chill it.
- 2
Prebake. Press the rest firmly over the base of the tin and bake 18-20 min, until set and just browning at the edges. Cool 15 min.
- 3
Filling. Put the blueberries, sugar, cornflour, zest, coriander and cinnamon in a large pan and bring to a simmer, then cook 4-5 min on medium-low, mashing some berries, until thick and bubbling. Stir in the lemon juice and cool 30 min.
- 4
Assemble. Spread the filling over the crust and crumble the reserved mixture over the top.
- 5
Bake. Bake 45-55 min, turning halfway, until the crumble is golden and the filling bubbles at the edges.
- 6
Cool. Cool at least 2 h in the tin before lifting out and cutting into 24.
Storage
Keep covered at room temperature for 2 days or in the fridge for up to 4 days.
