We made these pie bars with summer picnics, BBQ's and beaches in mind. They hold up their shape well during transport and can be easily made ahead of time (or frozen). We liked the combination of blackberries and blueberries but other berries would work well too.
Summer Berry Pie Bars
Crust and Topping
1 1/2 cup (210g) Flourist Sifted Red Fife Flour
1/2 cup (110g) sugar
pinch salt
3/4 cup (170g) butter, cold and cut into cubes
Filling
2 eggs
1 cup (220g) sugar
1/3 cup (47g) Flourist Sifted Red Fife Flour
1/2 cup (120g) sour cream
pinch salt
1 1/2 cup (215g) blackberries
1 1/2 cup (215g) blueberries
Heat oven to 350°F degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides.
To make the crumble mixture for the base and topping, combine flour, sugar, salt and cubed butter to a medium sized bowl. Beat until just combined and still slightly crumbly.
Remove 1 cup of crumble mixture and set aside. Take remaining mixture and press into an even layer at the bottom of the prepared pan. Press flat (we like to use a pastry scraper for this). Bake for 15 mins or until firm and just starting to turn golden. When ready, remove from oven and allow to cool slightly.
To make the filling, whisk eggs together in a medium-sized bowl. Add sugar, sour cream, flour and salt. Gently fold in berries. Pour the filling across the crust and spread evenly. Sprinkle evenly with remaining crust mixture.
Bake for 1 hour or until dough is golden brown. Allow bars to cool completely before slicing.
Comments
I love your products and recipes. When I was shopping I came across some of them by chance. However, its hard to come by where I am located. In the meantime until I do or if possible to order online. May I use reguler flour or baking flour as a substitute as I am wanting to make your berry bars among other recipes. Please advice. Thankyou.
This recipe is PHENOMENAL. I’ve made it once with figs and once with peaches and both times I’m blown away!! Thank you!
A big hit, wonderful!
Hi Anna,
For Whole Grain Einkorn I would use the same amount, cup for cup.
Are you able to give us a flour conversion for this? I use Einkorn flour and would love to make this with it (currently have the 100% whole wheat).
These are incredible!! I only put 200g of sugar in the filling and it was still plenty sweet, and I topped with sea salt for a bit more of a sweet/salty combo. Fantastic! I’ll be making these all summer with whatever fruit we have available. :)
Made this with blackberries and blueberries and it disappeared like magic! It’s in the oven right now with fresh cherries, rhubarb and a little apple. I also add a little lemon zest to the batter and that gives it a great zing!
This is one of my favorite summer recipes. It’s so much easier than a pie. I have made it with blackberries and blueberries and also blueberries and peaches. I like adding in a little nutmeg (and cinnamon with peaches). I also like increasing the fruit to filling ratio.
I made this for dessert last night with blueberries and sour cherries. We served it with vanilla ice cream and sour cherry compote. It was a huge hit! This recipe is definitely a keeper.
I also made this recipe and my husband could not get enough, I served with ice cream. Next time I will cook a little less because it dried out the berries a bit so a little less time and it would still have juice from the berries. It is delicious, thank you for posting these recopies, I love trying them