Blueberry Pie Bars – REVIEW


So my sister recently discovered this blog – apparently I forgot to tell her about it? I feel like maybe she had forgotten, but I won’t take it personally ahaha. My sister is an absolute Queen of Baking, and it’s been a long time since we’ve lived under the same roof and I could enjoy that fact via eating everything in sight. So today my sister decided to make these amazing blueberry pie bars by Averie Cooks – click on through to follow us on this delicious adventure.


Let’s start with the crust and crumble topping. Gather 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 cups all-purpose flour, and a pinch of salt. My Grammy always said that the key to a good crust is to not overwork it – that’s how you make marble pie crust, as I’ve learned. Cream the butter and sugar together until completely combined. Then, pour in your flour and mix it all together. You’ll end up with a pretty dry and crumbly mix with large pieces. Take out 3/4 cup of it and put it aside – that’ll become your crumble on top at the end. Take what’s left and lightly pat it into the bottom of a lined and greased 8 inch square pan, making it as even as possible.


Next, the filling. Whisk together 1 egg, a heaping 1/2 cup of plain or vanilla Greek yogurt (I used vanilla, because there’s never enough vanilla,) 1/3 cup of granulated sugar, and 2 tsp of vanilla. Then add 1 tbsp of flour to help thicken it a bit. Pour this mix on top of the crust, and swirl or jiggle the pan to make sure it’s spread evenly.


Of course, you can’t have blueberry pie without blueberries! In a new bowl, mix 2 cups blueberries (I used frozen; if you use fresh, you’ll want to decrease the cook time,) 1/3 cup granulated sugar, 2 tbsp lemon juice, 2 tsp cornstarch together. The sugar likely won’t all be dissolved, so don’t worry about that! Big shock, distribute this mix into your pan, keeping the blueberries on the top of the yogurt mixture as much as possible


Finally, take that wonderful crumble you’ve been keeping and put it in top in medium to large chunks. It’s probably gotten quite dry by this point, so you may want to push together the small bits with your hands to get bigger chunks. To bake, place in the oven for for approximately 60 minutes at 350F. The original recipe says that the edges should be bubbling vigorously, and the middle, somewhat. For whatever reason, that didn’t happen for us.


After 65 minutes, the crumble on top was golden, so out of the oven it came! Let it sit for at least an hour, otherwise it’ll be a hot mess (literally) when you try to cut it. One word: UNREAL.

All of the credit for this delicious recipe goes to Averie Cooks – Click here for her full recipe and cooking instructions!

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