Blueberry Pie Bars

For the Crust and Topping:
Zest of 2 lemons
1½ cups granulated sugar
3 cups all-purpose flour
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, cubed and chilled

For the Blueberry Filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream
¾ cup all-purpose flour
Pinch of salt
4 cups fresh blueberries
1 cup of raspberries

Preheat the oven to 350 degrees F.  Spray a 9×13-inch baking pan with non-stick spray and set aside.  In a small bowl, zest the lemon.

Then, combine the sugar and the lemon zest.  Using your fingers, rub the zest into the sugar until all of the sugar has been moistened.

I had not done this before and did not know what to expect – the sugar will absorb all the lemon zest.  In a food processor, combine the lemon sugar, all-purpose flour and salt.  Pulse 2 or 3 times to combine.  Next, add the butter and continue to pulse until the pieces of butter are no larger than the size of peas – do not pulse too much.

Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed.  Take the remaining mixture and press it into the bottom of the pan.

Bake the crust until golden brown, about 15 to 20 minutes.  Let cool for about 10 minutes while you prepare the filling.

To make the filling, whisk the eggs in a large bowl.  Whisk in the sugar, sour cream, flour and salt until thoroughly combined.  Gently fold in the blueberries and raspberries.

Spoon the mixture evenly over the crust. Try to make sure the fruit is in one layer and not sitting on top of one another.

Sprinkle the reserved crust mixture evenly over the filling.

Bake until the top is lightly browned, about 45 to 55 minutes.  Let cool for at least 1 hour before cutting.  I chose to put the bars in the fridge once it had cooled to make them easier to cut.  I also really like my desserts cold.

 

Serve and enjoy!