Gluten-Free Blueberry Pie Bars with Crumble Topping

Blueberry pie bar on white plate with fork.

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Gluten-Free Blueberry Pie Bars with Crumble Topping

Gluten-Free Blueberry Pie Bars with Crumble Topping are a delightful dessert that captures the essence of a classic blueberry pie in a convenient, handheld form.

Course Baking, Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1

Servings servings

Calories 153kcal

Author Lise Sullivan Ode

Ingredients

For the crust

1 ½ cups gluten free all purpose flour Such as King Arthur brand
¼ cup sugar
¼ teaspoon salt
½ cup unsalted butter

For the filling

½ cup sour cream
¼ cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 large egg, slightly beaten
4 cups fresh blueberries, washed and dried or 2 pints (24 ounces)

Instructions

Preheat oven to 375°. Grease an 8"x8" baking dish or line with parchment paper and set aside.
In a large mixing bowl, combine flour, ¼ cup sugar, and salt. Mix in the butter with a paddle mixer, pastry blender, or 2 forks until crumbly, and butter is distributed evenly. Reserve ½ cup of the mixture for later. With the remaining batter, press it evenly in the glass baking dish. Bake for 15 minutes.
While crust is baking, mix together sour cream, remaining ¼ cup sugar, vanilla, lemon and egg together. Gently fold in the blueberries. When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved ½ cup crust batter over the berry mixture evenly. Return in the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day, if you can wait that long.)

Notes

How do I store the bars? Store the bars in an airtight container in the refrigerator for up to 5 days. Or you can cover them with aluminum foil or plastic wrap before placing them in the fridge.

Nutrition