Blueberry Pie Bars

Some little known facts about me:

Blueberry Pie Bars 2


1.  I absolutely can’t stand the sound of sandpaper on anything.  I simply cannot be around it.  I literally leave the room whenever Dan sands something for a home project, since I clearly can’t do it myself.  Just thinking about it is giving me chills, so moving on…

2.  I go on cooking and baking sprees.  I’ll make 4 or 5 recipes in one day, then not cook for the next two days.

Poor Dan.  Our deal is that I cook and he does the dishes.  He’s not a huge fan of the clean-up that comes with my cooking sprees.

3.  I do not like washing silverware.  I will wash as many mixing bowls and baking sheets as you give me, but leave all the forks in the bottom of the sink.  Good thing our new house has a dishwasher!

4.  At thrift stores, flea markets and garage sales, I can spot Mason jars and vintage Pyrex from a mile away.  I have a bit of a problem, according to Dan.  I beg to differ.  Whereas most girls buy shoes, I buy jars and Pyrex.  That’s not weird, right?

5.  Usually, I can limit myself to a serving or two of whatever recipe I bake up.  Not so with these bars. Within one day, the pan was 3/4 gone.  And Dan only ate one bar.

6.  What’s really funny is I don’t even like pie all the much, but I love these bars.  Especially the way the blueberries burst when you bite into them.


Blueberry Pie Bars 3

Blueberry Pie Bars

Blueberry Pie Bars


    For the crust:
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose or whole wheat pastry flour
  • 1/2 cup (1 stick) cold butter
  • 1 teaspoon lemon juice
  • Pinch of salt
  • For the "filling":
  • 1 cup (about half a 14oz can) sweetened condensed milk
  • 1 1/2 tablespoons vanilla bean paste or vanilla extract
  • 1 cup all-purpose or whole wheat pastry flour
  • 1/4 cup melted butter
  • 3 cups fresh blueberries


  1. Preheat the oven to 375F and grease a 9x13" baking pan.
  2. In a food processor fitted with the dough blade, stir the flour, sugar, baking powder, salt and lemon juice. Cut the butter into 8-10 pieces, then use the processor to work the butter into the flour until the butter is in pea-sized chunks.
  3. Savvy Tip: If you don't have a food processor, you can also use a pastry cutter or two knives to cut the butter into the flour.
  4. Evenly press the dough into the prepared pan, and bake at 375F for 20 minutes, or until the edges begin to brown.
  5. In the meantime, blend the sweetened condensed milk, vanilla, flour, and butter until smooth. Fold in the blueberries.
  6. Pour the blueberries over the crust, spreading the filling evenly over the pan. Bake for an additional 10-15 minutes, or until the top begins to firm up. Allow to cool for at least 10 minutes before cutting and serving.
  7. Optionally, serve the bars a la mode with French vanilla ice cream. You won't be sorry.

Blueberry Pie Bars

So….who wants to go shopping for vintage Pyrex with me this weekend?


  1. says

    these look MIGHTY delicious. I am totally considering making some of these when it cools down enough to turn on the oven.

    also. maybe instead of blueberries i will use chocolate berries.
    oh, what’s that
    you aren’t familiar with chocolate berries?
    i think in some parts of the country they are called chocolate chips.
    giant ones.
    dark ones.
    good ones.
    the end.

  2. says

    I have marked this one for my sister to make 🙂

    Love me some blueberries! It totally makes them healthy right? 😉

    Also… I agree with Heather, maybe I’ll convince my sis to make two batches, one with those chocolate berries. You wanna send me some Heather? I don’t think we have those around here… 😉

    • Julie @savvyeats says

      Agreed. I already need to go on another cooking spree and include another pan of these…

  3. says

    I totally understand the sandpaper aversion. It doesn’t bother me so much but, remember in elementary school we’d always have to paint with tempera paint? It dries all hard, and ugh, I’m getting chills just thinking of the way that particular kind of paint feels when it’s dried.

    • Julie @savvyeats says

      Oo, I can totally see tempura paint bothering you!

      Also, did you start a new blog?

      • says

        Yeah, my friends and I did, but this summer it kind of petered out. Hopefully, now that I’m done with school I’ll have more time to write.

  4. says

    You should submit these photos to Tastespotting, they’re really nice! 🙂 I love blueberries in baked goods, I’ll have to give these a whirl one day. Also we have the same cooking/dishes set up, and my man is always so sad when he comes home and I’ve been cooking my ass off & left a whole pile of dishes. Oh well, at least they get to eat our delicious food! 😀

    • Julie @savvyeats says

      That’s my argument. I’ll try to clean up a bit as I go, but when I’m really on a spree, it doesn’t always make much of a difference…

  5. says

    Looks tasty! I too love blueberries bursting in my mouth! 🙂 I wanted to ask if you are still using wp thread comment for your comment system? I’m having an issue with mine and wanted to see what one you are using now, thanks!

      • says

        ok, have that checked, but it’s strange because when I reply within wordpress, the reply isn’t showing up on the actual blog page. hmmm
        Do you also hate the feeling of paper towels on dry skin? lol that’s one of those things that makes me shudder. weird!

        • Julie @savvyeats says

          That’s weird! Are you replying from your dashboard or on your actual post?

          I’ve never thought about the paper towels on dry skin, but could totally see that being annoying!

  6. says

    We have so many home-grown blueberries that we are able freeze a lot of them. So I always have blueberries to hand. This recipe will provide a real treat and a change from traditional blueberry pie.

  7. says

    My mouth is watering just looking at those pictures. I lose control around blueberries. Haha. BTW, I’m a Pyrex addict, too. 🙂

  8. says

    Woahhh there, these look amazing! Pie..bars..blueberries, my dream? i think so! What a delicious little recipe, you have such a fabulous blog indeed and i love your writing style 🙂 definitely will be a regular visitor from now on!

  9. says

    When I was a kid and had to dishes, many nights resulted in angry tears over silverware. Now, thankfully, I have a dishwasher.

  10. Evelyn says

    Oh, Julie…thank you so much for posting this recipe. Your description makes it impossible to resist and the sun has moved to the west, so……they just came out of the oven. We have blueberries growing right outside the kitchen door. How could I justify not baking these ? Had to make them right away. Oh boy, are you right ! Amazingly delicious. Hope my husband, Sam, is hungry tonight. He loves cobbler and fruit-based baked goods/desserts in general. He better start eating his share of these or I am in serious trouble. : ( Love your posts. Have the same addiction to vintage pyrex as you do and would love to go shopping !!! Ever try the Sunday flea market in High Falls, NY or their local antique stores ? You will be very happy, I promise. Thanks again, Julie….xxoo,
    your loyal subscriber, E

    • Julie @savvyeats says

      I’m so glad to hear you enjoyed the bars!

      I haven’t been to High Falls…how far would you say it is from Ithaca?

  11. says

    I love all your facts! Especially number 2, I do that so much! It seems to work OK, except I’m the one doing the dishes too, haha. Your bars look awesome! I have a hard time restricting myself with baked goodies like this, especially with blueberries. Yummy!

  12. says

    Ooh, I need these in my life immediately.

    And, I’m the freak who can not be in a room when someone is touching cotton balls. The sound of them squeaking between fingers makes me want to hurl myself off a tall building. And the feeling? Oh, Lord, no. Do not ask me to actually touch a cotton ball. I will die.

    • Julie @savvyeats says

      One of my good friends cannot STAND cotton balls or QTips. So you’re not alone there!

  13. says

    Found this on foodgawker and want to make it now. 🙂 Got frozen (local) blueberries in my freezer!

    I go on cooking/baking sprees myself and make huge messes in the kitchen but my husband gladly eats it all.
    I go to flea markets & resale marts just for Pyrex and Ball jars. 🙂

  14. Becky says

    I have a potluck on Monday and the guest of honor has mentioned his favorite food is blueberry pie, so I’m hoping these will be a happy medium! Do they taste better fresh from the oven? Or can I make them the day before and chill them in the fridge or leave on the counter?

    • Julie says

      I like them both ways, personally. but if you want that “bursting blueberries” flavor, serve them warm!