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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 ½ cups sugar
  • 1 ½ cups unsalted chilled/cold butter, cut into 1/2 inch-cubes
  • ¼ teaspoon salt
  • 2 whole lemons, zested (optional)

For the Berry Pie Filling

  • 4 eggs, room temperature
  • 1 ½ cups sugar
  • 1 cup sour cream, light or full fat
  • ¾ cup flour
  • ¼ teaspoon salt
  • 2 cups each of fresh raspberries and blueberries, or 2 (16 oz) packages of frozen berries (one pack each of raspberries or blueberries), thawed and drained - see note

For the Lemon Glaze

  • 3 tbsp fresh lemon juice
  • 1 cup confectioners sugar (powdered sugar)

Instructions
 

For the Crust and Topping

  • Preheat the oven to 350 F. Grease a 10x15-inch jelly roll pan or cookie sheet with butter or cooking spray. Set aside.
  • Combine the flour, sugar, and salt in a large bowl. Add the chilled butter cubes, use a pastry blender or two bread knives, and work on it until the butter is evenly distributed and the mixture is crumbly. (A stand mixer can also be used for convenience, but be careful with some splattering.) Gently sitr in the lemon zest (if using).
  • Set aside about 1-1/2 cups of the mixture for the topping. Press the rest into the bottom of the prepared jelly roll pan.   Bake the crust for 7 minutes until it is slightly set. 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!

For the Lemon Glaze

  • Combine the lemon juice and powdered sugar and blend until you reach a smooth and pourable consistency. Drizzle all over the cooled pie bars. Allow to set then slice and serve!

Notes

NOTE: PLEASE READ! VERY IMPORTANT!

If possible, use fresh berries for this recipe because the sliced bars retain their shape better (with less extra water) and look more appealing when cooked. In a pinch, frozen berries are fine too and would taste equally delicious. The fresh berries just look better when cut up than the frozen ones.
 

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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