Summer is here, friends! And you know what that means… BERRIES! They’re so plump and juicy and everywhere. Gah. I love it so much! In our house, an abundance of berries = berry pie. Always and forever!
Last week I decided to switch it up and make pie bars in lieu of the classic crusted version, and oh boy am I glad I did! Pie bars are sinfully simple to whip up, and they travel like a dream. Plus, since you’ll be cutting them into squares, no one will notice if one or two go missing… 😉
Triple Berry Pie Bars
Ingredients
For the crumb and topping:
- 1 cup sugar
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup cold unsalted butter (2 sticks), cut into tiny cubes
- 1 large egg, at room temperature
For the berries:
- (2) 12 oz bags fresh OR frozen berries (I used a medley of raspberries, blueberries, and blackberries)
- 1/2 cup + 2 tablespoons sugar
- 4 tablespoons cornstarch
- 2 teaspoons lemon juice
For the Gooey Sour Cream Layer:
- 1/4 cup maple syrup
- 1/2 cup sour cream
- 2 tablespoons pure vanilla extract
- 12 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons all purpose flour
Instructions
For the crumb and topping:
- In a large bowl, stir together the sugar, flour, and salt. Use your hands to blend in the butter and egg, mix well. The dough will be slightly crumbly!
- Divide in half; press the one half into a 9x13 inch non-stick baking dish.
For the gooey sour cream layer:
- In a small bowl, whisk together the maple syrup, sour cream, and vanilla; set aside.
- In an electric mixer cream the butter, sugar and salt until light and fluffy.
- Add the flour and maple mixture alternately, mixing each time until all ingredients are incorporated. Dollop over the crust base and spread into an even layer.
For the berries:
- In a large bowl combine the sugar, cornstarch, and lemon juice. Gently stir in the berries, coating them well. Sprinkle the berry mixture evenly over the gooey layer.
Assembly:
- Preheat the oven to 350 degrees (F). Press one half of the crumb into prepared pan. Dollop sour cream mixture over crust and spread evenly. Top with berries, then crumble remaining dough over berries.
- Bake in preheated oven for 45-50 minutes, or until top is golden brown and the center is *almost set. Cool completely before cutting into squares. The bars will firm up A LOT while cooling.
Simone says
How do these keep overnight? Do they need to be refrigerated?
bakerbynature says
Hi Simone. I definitely recommend storing these in the fridge until serving.
leena says
What did I do wrong? They are delicious but mine never firmed up. They stayed rather fluid and mushy
bakerbynature says
Hi Leena. It’s hard to say what went “wrong” without having been there with you while you baked. It sounds like the bars may have needed to bake a little longer.
Janna says
I’m seriously hooked on these! Just made them and they are amazing. I doubled the recipe for more of the bars and it came out perfect.
I habe to say, that it even worked with some changes. I live in Germany now and had to substitute some of the ingredients – worked amazingly 😉 if anyone want the insight – just ask!
Really really good those bars <3 Big fan of your recipes 😀
Janna
bakerbynature says
Hi Janna! Thank you so much for your sweet sweet comment 🙂 And thanks for offering substitutions to other readers – so generous of you.
Tina says
Do you thaw out the frozen berries before using them or leave them frozen?
bakerbynature says
Hi Tina. You should leave the berries frozen 🙂
jess says
How many tbs. Of flour for the sour cream do you need?
bakerbynature says
Hi Jess. It’s one cup + 2 tablespoons.
Laura (Tutti Dolci) says
Perfect summer bar, love the triple berry!
Nora (A Clean Bake) says
Oh my gosh, these look wonnnnnderful!
marcie says
I love pie bars, and that gooey sour cream layer sounds heavenly!
Tieghan Gerard says
Yummo! These look so good and I love the colors!
How to Philosophize with Cake says
Those look awesome! Everything tastes better in bar form, even pie. 🙂