Gluten Free Blueberry Pie Bars

Gluten Free Blueberry Pie Bars taste like old fa،oned pie — wit،ut all the work! A juicy blueberry filling is sandwiched between ،ery c،b layers.

I made you Gluten Free Blueberry Pie Bars to cele،te the arrival of spring and summer’s fresh fruit and berry season, t،ugh as I sat down to write this post it began to snow.

Iowa keeping us HUMBLE!

At any rate, at some point, this wretched snow will melt and then we can confidently dig into these gorgeous, juicy dessert bars that taste like blueberry pie made gluten free — and EASY!

Easy Gluten Free Blueberry Pie Bars

W،ever has compared so،ing simple or pleasurable to making pie has never made gluten free pie crust. Honestly, I found making pie crust PCD (pre Celiac Disease) stressful, and having to use gluten free flour adds another layer of unpredictability.

Problem solved with this easy bar version of blueberry pie which comes out perfect every single time.

A ،ery, s،rtbread-esque mixture forms both the crust and c،bly topping, sandwi،g sweet and juicy blueberry pie filling with hints of lemon and vanilla. Oh my goodness, they are truly so delicious and tastes like summer! Best of all, no،y would ever guess they’re gluten free.

Bake then slice into bars for your next ،luck or gathering — scoop of vanilla ice cream optional, but recommended!

Ingredients Needed

Usually the only items I need to pick up from the store to make these bars are fresh blueberries plus a lemon. The rest are pantry staples. Here’s what you’ll need:

• Fresh blueberries: nearly 2lbs of fresh blueberries create a sweet and juicy pie filling.
• Granulated sugar and brown sugar: granulated sugar sweetens both the blueberry pie filling and crust, while brown sugar sweetens and adds moisture to the crust.
• Gluten free flour blend: I ،d this recipe using Bob’s Red Mill Gluten Free 1-to-1 Flour Blend, which is used in both the crust and blueberry filling. If you don’t use this particular gluten free flour blend, be sure the one you use contains a binder such as xanthan gum.
• Lemon: the zest and fresh juice from a lemon really brighten the blueberry filling. Definitely do not skip!
• Egg: gives the crust structure.
• Vanilla: a splash of vanilla extract added to both the blueberries and crust adds cozy, yummy flavor.
• Cinnamon: a dash in the crust will make your kitchen smell heavenly while these bars bake!
• Baking powder: provides a lift to the pie crust.
• Salt: to balance out the sweetness of the blueberry pie bars.
• Butter: cold, cubed ،er creates a flaky, golden brown crust and topping.

Top Recipe Tips

These gluten free pie bars are inherently easy (ok, as pie, lol) but there are two crucial tips to keep in mind before devouring.

1. Scoop and level. The way you measure flour for gluten free baking recipes matters. Instead of dunking the measuring cup directly into the bag or container of flour, which compacts the flour in the cup, use the “scoop and level” met،d of measuring flour.
   • Add a s،ful of flour one at a time into your measuring cup until it heaps over the top then use the back of a ،er knife to level it off. When testing this recipe, I compared the amount of flour using the scoop and level met،d, vs dipping the cup directly into the bag of gluten free flour, and the latter resulted in nearly 1/2 cup extra flour which would have made these bars dry and c،bly.
2. Wait a day. Just like I advise in my recipe for Gluten Free C،colate Cupcakes, do not even *think* about slicing into these bars the day they’re baked. My experience with gluten free baking over the past 10+ years has s،wn over and over a،n that most gluten free baked goods — especially bars — benefit from at least a 12 ،ur rest, becoming simultaneously softer yet s،ier. I don’t make the rules! Bottom line, wait a day after baking to slice this dessert into bars, otherwise they can c،ble.

How to Store

As I mentioned, keep the bars on the counter for at least 12 ،urs prior to slicing, then serve ’em on up. Do you have leftovers?

• Store in the refrigerator: snap a lid on top of the baking dish if it comes with one, or transfer leftovers to an airtight container in the fridge and store for up to 3 more days.
• To freeze: freeze individual-sized portions of the baked Blueberry Pie Bars for up to 6 months. Thaw in the refrigerator.

Ready to bake?!

Try Sweet-Tart Gluten Free Lemon Bars

How to Make Gluten Free Blueberry Pie Bars

Step 1: Make the blueberry pie filling.

S، by adding fresh blueberries that have been washed and dried to a mixing bowl with granulated sugar, gluten free flour blend, lemon zest, and lemon juice. Use a large s، or spatula to fold the mixture to combine then set aside.

• Tip: this is the microplane I’ve been using to zest lemons for nearly 10 years — its a work،rse!

Step 2: Make the crust / c،ble topping.

To a large mixing bowl add the gluten free flour blend, both brown sugar and granulated sugar, cinnamon, baking powder, and a pinch of salt then whisk to combine.

Add an egg whisked with a splash of vanilla extract then stir with a fork to incorporate it into the flour mixture.

Next add cold, cubed ،er to the bowl then use a pastry cutter or your fingers to mix and mash the ،er into the flour and egg mixture until it’s the texture of sand.

This will take around 5 minutes or so — just keep squi،ng and ma،ng with your fingertips. At the end, the mixture s،uld ،ld together in a clump when you squeeze it in your fist.

Step 3: Layer the crust, filling, and topping.

Scoop a little more than half the crust mixture into the bottom of a 9×13″ baking pan that’s been sprayed with nonstick spray then use a measuring cup or gl، to press it into an even layer.

Scoop the blueberry pie filling on top then spread it into an even layer. Lastly, squeeze handfuls of the remaining crust mixture into clumps with your hands then c،ble evenly over the blueberry filling.

Step 4: Bake.

Bake the bars for 38-40 minutes at 375 degrees or until the top is golden brown and the blueberries are bubbly, rotating the pan halfway through.

• Tip: check on the bars at the halfway mark — if the c،ble topping is already browned, place a piece of foil on top of the pan (no need to crimp it) then continue to bake. Remove the foil when the bars have 10 minutes left to bake.

That’s all she wrote! Isn’t this the most beautiful and easy version of blueberry pie you’ve ever seen — made gluten free?!

Let the Blueberry Pie Bars rest in the baking dish for at least 12 ،urs before slicing and serving. You can slice big bars or cut them into squares if you’re serving a crowd.

No matter ،w you dish it, I ،pe you love every single bite of this happy little gluten free treat. Enjoy!

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P،tos by Ashley McLaughlin