Blueberry Pie Bars

16 servings


1 hour 10 minutes

total time


10 2/3 ounces/300 grams shortbread cookies (2 5.3-ounce packages)

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

1/2 teaspoon kosher salt

4 tablespoons/60 grams unsalted butter (1/2 stick), melted

8 ounces/225 grams cream cheese, at room temperature

1/4 cup/50 grams plus 1/3 cup/65 grams granulated sugar

1 large egg

3 cups/12 ounces/340 grams wild blueberries, fresh or frozen, but not thawed

1 tablespoon cornstarch

Pinch of kosher salt

5 1/3 ounces/150 grams shortbread cookies (1 5.3-ounce package)

1 tablespoon all-purpose flour

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

1 tablespoon granulated sugar

2 tablespoons unsalted butter, at room temperature

1 large egg yolk


Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.

Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.

Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.

Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.

To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.


Serving Size




Total Fat

17 g

Saturated Fat

8 g

Unsaturated Fat

7 g

Trans Fat

0 g




198 mg

Total Carbohydrate

33 g

Dietary Fiber

1 g

Total Sugars

17 g


3 g

16 servings


1 hour 10 minutes

total time
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