Blueberry Pie Bars (slab pie)

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5 from 1 vote

Blueberry Pie Bars (slab pie)

Prep Time20

Cook Time45

Resting Time20

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: bars, Blueberry, blueberry pie, Dessert, Pie

Servings: slices

Calories: 326kcal

Author: Alina Eisenhauer

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

** I prefer to use fresh blueberries when possible. If you must use frozen berries, to avoid having the filling get to watery, thaw the berries and drain before mixing with the other ingredients. Save the juice to use in your frosting, to add to lemonade or add to a cocktail.

Nutrition