Blueberry Pie Cookie Bars
I don’t know about you, but I love when things are simple and damn delicious. This collision of the pie and cookie worlds is just that. The shortbread crust is so yummy and the perfect texture, yet subtle enough to let the blueberry pie filling shine. With just the right amount of salt to counter the sweetness, this is an easy and perfect dessert for two. (tips on multiplying the recipe below)
Blueberry Pie Cookie Bars Recipe
Equipment
- 1 qt. Pyrex or equivalent (linked below!)
Ingredients
FOR THE PIE FILLING!
- 1 Tbsp unsalted butter
- 1 cup blueberries (fresh or frozen)
- 1 Tbsp white granulated sugar
- ¼ tsp pure vanilla extract
- ¼ tsp lemon zest
- kosher salt
FOR THE SHORTBREAD COOKIE CRUST!
- 1 cup all-purpose flour
- ¾ tsp baking powder
- kosher salt
- ⅓ cup white granulated sugar
- 5 Tbsp unsalted butter, softened
- ½ tsp lemon zest
- 1 egg, scrambled
- ¼ tsp pure vanilla extract
- ½ Tbsp whole milk
FOR THE FROSTING!
- 1 Tbsp powdered sugar
- ½ tsp whole milk
Instructions
FOR THE BLUEBERRY PIE FILLING!
- In a small pan over medium heat, brown 1 tablespoon of butter for the pie filling. To tell when it's brown, butter will start to bubble and little brown sandy bits will start to appear. The aroma should be caramel-y and the butter will change to a light brown color. Careful not to burn!
- Once browned, throw in your blueberries and toss to coat.
- Add in sugar, vanilla, lemon, and a pinch of salt. This bitch is gonna be well-rounded! Stir to incorporate.
- Cook the pie filling for just a few minutes, until the blueberries have released some juices, but most remain whole. Remove from heat and set aside.
FOR THE SHORTBREAD COOKIE CRUST!
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, and a pinch of salt. Set aside
- In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), cream together the sugar, butter, and zest for 2 minutes.
- Add in just half of the scrambled egg and the vanilla. Stir to fully incorporate. Discard other half of scramble or save for another use.
- Mix half of the dry ingredients into batter. Add milk and mix that in. Then (you guessed it!), mix in other half of dry ingredients.
ASSEMBLY!
- Press ¾ of cookie batter into a single layer on the bottom of your Pyrex.
- Top cookie crust with blueberry filling.
- Plop little random dollops of remaining ¼ of cookie batter on top of the filling.
- Bake on middle rack for 30-33 minutes, or until top cookies are a light golden brown.
FOR THE FROSTING!
- While dessert is baking, you can make the frosting! Mix together powdered sugar and milk in a small bowl. Allow cookie bars to cool slightly before drizzling over the frosting.
- *This dessert has been approved by Violet Beauregarde.*
Notes
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on Instagram and hashtag it #lafaguette !OTHER FRUITY FUN:
My personal favorite is half blueberry, half strawberry. The possibilities are endless: peach, apple, quince, rhubarb (not a fruit, I know!), all the berries, etc.! Just make sure to peel if there’s a skin, then cut everything into blueberry-sized pieces before measuring out 1 cup! YAY!
BACON?!:
Why not? Crumbled crispy bacon on top of this is EVERYTHING. Thank me later.
OTHER SIZES:
• 8 X 8: Double the recipe and cook for 33-35 minutes.
• 9 x 13: Quadruple the recipe and cook for 35-40 minutes.
A pinch of salt is about 1/8 teaspoon, to reference when you’re doubling or quadrupling the recipe!
EQUIPMENT:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!