Gluten-Free Blueberry Pie Bars with Lime Glaze
These gluten-free Blueberry Pie Bars are the perfect summer dessert; bursting with juicy blueberries, nestled between layers of soft, flakey crust, and finished with a bright lime glaze. Inspired by my popular Apple Pie Bars, this version swaps apples for fresh blueberries and pairs beautifully with a variety of glazes.
Not too sweet, these bars are ideal for picnics, potlucks, or a simple afternoon treat. The base and topping are the same versatile gluten-free dough used in my apple version, but the tart pop of blueberry brings a whole new flavor profile to the table.
Flour Choice I test all of my recipes with the most common gluten-free 1:1 flours—including Better Batter, Cup4Cup, GF Jules, Bob’s Red Mill, and King Arthur Measure for Measure—as well as my own homemade blends . My favorites are my Blend #2, Better Batter Original (use code CHEFALINA for 30% off at betterbatter.org), and among supermarket brands, Cup4Cup is my top pick, followed by Bob’s for a more budget-friendly option.
Glaze Options
While I love a zesty lime glaze for contrast, you can customize these bars with a vanilla, lemon, or even blueberry glaze depending on what you have on hand. Each one complements the filling in a slightly different way, so don’t be afraid to experiment.
Pro Tip
Let the bars cool completely before glazing for the cleanest presentation and best texture.
Blueberry Pie Bars (slab pie)
Ingredients
Pastry
- 375 grams 1:1 gluten free flour
- 100 g sugar or maple sugar can sub allulose
- 5 g baking powder
- 5 g salt
- 100 g shortening can sub lard, ghee, or butter
- 200 g cold milk can sub plant milk
Blueberry Filling
- 750 g blueberries fresh if possible*
- 1 tbsp fresh lime or lemon juice
- 20 g cornstarch
- 100 g sugar granulated, maple, light brown, or allulose
- 56 g unsalted butter or plant butter cut into small pieces
Frosting
- 200 g powdered sugar
- 15 g milk or plant milk
- 15 g lime, lemon, orange or blueberry juice
- 50 g unsalted butter softened
- ½ tsp vanilla
- lime, lemon or orange zest optional
Instructions
- Preheat your oven to 350°F (175°C).
- Line a quarter sheet or 9x13-inch pan with parchment paper hanging over the long sides - this makes it easy to remove and slice the bars. To help the parchment paper stay in place, lightly grease under the parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Cut in the shortening (or your chosen substitute) using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Slowly add the cold milk (or plant milk), stirring until the dough just comes together.
- Divide the dough in two with one piece being slightly bigger (for the bottom crust).
- Roll out the larger half of the dough between two sheets of parchment paper to fit the bottom of the 9x13-inch pan and go up the sides about ¾ of an inch.
- In a large bowl, combine the blueberries and lime juice, toss to coat
- Mix the cornstarch and sugar together and toss with the blueberries
- Dump the blueberry mixture onto the bottom crust and spread out evenly
- Cut the unsalted butter into small cubes and dot the blueberries with the butter. I like to cut the stick in 4 lengthwise and then cut into small cubes.
- Roll out the remaining dough and place it over the blueberry filling. If needed, patch any gaps with extra dough.
- Lightly press the edges of the top crust to seal.
- Bake the bars for 40-50 minutes, or until the top crust is a light golden brown and the filling is bubbly.
- Remove the pan from the oven and let the bars cool for about 30 minutes.
- In a medium bowl, whisk together the powdered sugar, milk, juice, softened butter, vanilla and zest (if using) until smooth.
- Once the bars are cooled but still slightly warm, spread the frosting evenly over the top.
- Allow the frosting to set before cutting the bars into squares.
Notes
Nutrition