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–+ servings

Red and Blue Berry Pie Bars

Manila Spoon
Bursting with fruity deliciousness from raspberries and blueberries these Red and Blue Berry Pie Bars are the perfect sweet treat for a holiday gathering or summer party! Tried and tested crowd-pleaser!
5 from 10 votes
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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert, Desserts
Cuisine American
Servings 24 bars
Calories 308 kcal

Ingredients
 

For the Crust and Topping

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1½ cups unsalted chilled/cold butter, cut into 1/2 inch-cubes
  • ¼ teaspoon salt
  • 2 whole lemons, zested

For the Berry Pie Filling

  • 4 eggs, room temperature
  • 1 1/2 cups sugar
  • 1 cup sour cream, light or full fat
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 16 oz each of 2 packages of frozen berries (raspberries and/or blueberries or a combo), thawed and drained (see notes if using fresh berries)

Instructions
 

For the Crust and Topping

  • Preheat the oven to 350F. Grease a 10x15-inch jelly roll pan or shallow baking dish with butter or cooking spray. Set aside.
  • Combine the flour and sugar in a bowl. A stand mixer with a paddle attachment would be handy for this. Add the chilled butter cubes, salt, and lemon zest, if using, and beat on medium speed until the butter is evenly distributed and the mixture is crumbly. Use a pastry blender to incorporate the cold butter with the flour and sugar mixture if you don't have a mixer.
  • Set aside about 1-1/2 cups of the mixture for the topping. Press the rest into the bottom of the prepared baking dish or jelly roll pan.   Bake the crust for 12 to 15 minutes until it is lightly browned.  Take out of the oven and allow to cool for 10 minutes while you make the filling.

For the Berry Pie Filling

  • Whisk the eggs in a large bowl. Add in the sugar, sour cream, flour, and salt and combine. Gently fold in the berries.
  • Carefully pour the mixture over the crust. Distribute the berries evenly on top.
  • Sprinkle the reserved crust mixture on top of the berry pie filling. Distribute well.
  • Bake for 50-60 minutes, or until the top is nicely browned. Oven temperature and heating capacity vary so adjust accordingly.
  • Cool for at least 1-2 hours before cutting into bars. This way the bars would be easier to slice. Wait until it’s set so when you cut it, it doesn’t drip unless you can’t wait and don’t mind that it crumbles – and that’s perfectly understandable! So if you wish, you can serve it warm with ice cream on top! Pure dessert heaven!

Notes

NOTE: PLEASE READ! VERY IMPORTANT!

The original recipe which this was adapted from called for and recommended a 9x13 pan which I used (see photos). Please note that if you do that baking time would be much longer - about 1 hour or more, depending on the heat/temperature of your oven and this can vary so adjust accordingly. The bars would be thicker than usual because of the volume of the ingredients. But it would taste really good as this is a delicious recipe.
Make sure to thaw the berries first if you're using frozen ones.
If you're using fresh berries,  use about 4 cups or 2 cups each for whichever berry you want for the recipe.
The original recipe also called for 2 cups sugar with the berries which is too sweet for me. I like a sweet-tangy taste and not just sugary sweetness. Feel free to use more sugar, if preferred.
Now, if you don't want thick bars - you may use a jelly roll pan as stated in the recipe. 

Nutrition

Calories: 308kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 63mgSodium: 154mgPotassium: 58mgFiber: 1gSugar: 27gVitamin A: 463IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword berry crumble bars, berry pie bars, blueberry and raspberry crumble bars, blueberry and raspberry pie bars, blueberry pie bars, raspberry pie bars, red and blue berry pie bars, red white and blue berry bars, red white and blue berry pie bars
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