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–+ servings

Blueberry Pie Cookie Bars Recipe

La Faguette
The best of the cookie and pie worlds. I love how simple yet fucking delicious this recipe is. And anything can go in the pie filling!
5 from 1 vote
Tried this recipe?Tag @la_faguette_ on Instagram!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 2 people

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

1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
69.) OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on Instagram and hashtag it #lafaguette !
Keyword best blueberry pie cookie bars, blueberry pie filling, easy cookie bars, easy dessert for two, easy weeknight dessert
Tried this recipe?Let us know how it was!