Star Spangled Blueberry Pie Bars
Yield: 9 large bars
  • ½ cup butter, softened
  • ¼ cup brown sugar
  • 1 egg yolk
  • ¼ teaspoon vanilla extract
  • 1⅓ cup all-purpose flour
  • ⅛ teaspoon salt
  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 1½ tablespoons cornstarch
  • Coarse sugar for sprinkling.
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture until well blended. Cover and stick in the freezer for 20-30 minutes.
  2. Meanwhile, in a small saucepan, bring the blueberries, lemon juice, sugar and cornstarch to a boil. Cook and stir for 2 minutes or until sugar has dissolved and mixture has thickened. Allow to cool in the fridge until the dough is chilled.
  3. Roll two-thirds of the dough into an 8x8 square (Or the closest you can get- use your fingers to press the dough into the bottom of a greased 8x8 baking dish). Top with filling. Roll out remaining dough to ¼-in. thickness. Cut out stars and arrange evenly over filling- re-rolling dough if needed. (The dough will be a teeny bit crumbly so be gentle with it) Sprinkle with coarse sugar.
  4. Bake at 375° for 25-30 minutes or until top is golden brown. Cool on a wire rack and then cut into squares.
If you decide to make a lattice top instead of stars, you may need to keep the dough very cold to make it easier to work with.

Adapted loosely from: Taste of Home
Recipe by The Baker Chick at