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Red and Blue Berry Pie Bars

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!
Course Dessert, Desserts
Cuisine American
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
Prep Time 20 minutes
Cook Time 1 hour
Servings 16 slices
Author Manila Spoon

Ingredients

For the Crust and Topping

  • 3 cups all-purpose flour
  • 1 ½ cups sugar
  • cups unsalted chilled/cold butter, cut into 1/2 inch-cubes
  • 1/4 teaspoon salt
  • 2 lemons, zested

For the Berry Pie Filling

  • 4 eggs, room temperature
  • 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

  1. Preheat the oven to 350F. Grease a 9×13-inch pan or baking dish with butter or cooking spray. Set aside. (See note below if you wish to use a jelly roll pan instead of a 9x13 pan).

  2. 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. Since I didn’t have a stand mixer with a paddle attachment, I used a pastry blender to incorporate the cold butter with the flour and sugar mixture. It was not a problem at all and the crumbly mixture was achieved.

  3. Set aside about 1-1/2 cups of the mixture for the topping. Press the rest into the bottom of the prepared baking dish.

For the Berry Pie Filling

  1. Whisk the eggs in a large bowl. Add in the sugar, sour cream, flour, and salt and combine. Gently fold in the berries.
  2. Carefully pour the mixture over the crust. Distribute the berries evenly on top.
  3. Sprinkle the reserved crust mixture on top of the berry pie filling. Distribute well.

  4. Bake for 60-70 minutes, or until the top is lightly browned. Mine needed about a little over an hour. Oven temperature and heating capacity vary so adjust accordingly. One of our readers noted that the berries bubbled over – because the fruits are fresh and juicy this may happen so you can prevent this by using a cookie sheet for any spill-over.

  5. I wanted a crumblier and crunchier crust so I placed it under the broiler for 1-2 minutes to achieve this. Watch out so that the top doesn’t burn!
  6. Cool for least 2-3 hours before cutting into bars. Wait until it’s fully 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! I actually imagined this more as a fruity crumble (rather than a Bar cookie) reminiscent of the ones I had in England. So if you wish, you can serve it warm with ice cream on top! Pure dessert heaven! Can anything be better than this as a summer dessert? I would have to think hard ’cause for now this is on top of my list!

Recipe 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, 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. The original recipe also called for about 6 cups of fresh berries, if you're using fresh berries and not the frozen ones.

Now, if you don't want thick bars - you may use a jelly roll pan like a 15-by-10-inch one or whichever jelly roll pan you have - a smaller size should be fine, too. Since this would be wider - use the full 6 cups of berries (if fresh) and 16 oz if the berries are frozen. Follow the exact same instructions but adjust the baking time. Check between 40-45 minutes to see if it's done.