Summer is just a few weeks away, and I’m on the lookout for ways to put a fresh spin on classic desserts. One treat I always love during the warmer months? Blueberry pie. So when I came across a popular recipe (boasting hundreds of five-star reviews!) that reimagines the classic, I knew I had to give it a try.
This remixed blueberry pie recipe comes from singer and Food Network star Trisha Yearwood, who transforms the traditional summer staple into a custardy bar. The reviews are glowing. One person raved, “Fantastic recipe; tastes just like pie without all the work!” Another fan said, “Everywhere I go, everyone asks me to bring the pie bars.”
Blueberries are a staple in my fridge throughout summer, thanks to u-pick adventures and farmers market hauls. So on a weekend when I had a few moments to spare, I finally gave Yearwood’s beloved recipe a try. Here’s how it turned out.
How to Make Trisha Yearwood’s Blueberry Pie Bars
While the oven heats to 350°F, line an 8-by-8-inch baking pan with parchment paper and coat it with nonstick cooking spray.
To make the crust, combine chilled butter, sugar, flour, cinnamon, and salt in a food processor. Blend until the mixture starts to clump together, about one minute. Remove 3/4 cup of the dough and set it aside for the topping. Press the remaining dough evenly into the prepared pan. (No need to bake the crust first.)
For the filling, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract, and cinnamon in a bowl. Fold in a cup of blueberries, then pour the mixture over the crust. Gently shake the pan to help the custard and berries settle. Sprinkle another cup of blueberries evenly over the top.
Sprinkle the reserved dough over the blueberry pie filling to create a crumble topping. Bake for one hour, then let it cool completely before cutting into squares.
My Honest Review of Trisha Yearwood’s Blueberry Pie Bars
From start to finish, these bars took a little over two hours, so it’s definitely not a quick dessert. That said, they’re very easy to make. Assembling the bars took about 15 minutes, then the oven did the rest. Once they’re out, you can’t dig in right away since they need time to rest, but that makes them the perfect make-ahead dessert for a gathering. You can prepare them the night before and let them chill in the fridge.
As for the taste, these bars captured everything I love about blueberry pie. The crust is tender, buttery, and flaky — like shortbread. The filling isn’t overly custardy, as there’s not too much of it, but it gives the blueberries a creamy texture that I really appreciated. The cinnamon comes through subtly to amplify the fruit’s natural sweetness.
With plenty of fresh, locally grown fruit available this summer, I’m definitely planning to use Yearwood’s pie bar recipe as a canvas for the season’s bounty.
