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Summer Berry Pie Bars

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. 

10 comments

Blair

This recipe is PHENOMENAL. I’ve made it once with figs and once with peaches and both times I’m blown away!! Thank you!

Patty Duquette

A big hit, wonderful!

Alessandra

Hi Anna,

For Whole Grain Einkorn I would use the same amount, cup for cup.

Anna

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).

jordan

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. :)

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