Fresh Berry Pie Bars

Monday, June 15, 2015

Fresh Berry Pie Bars

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Their love of cooking is second only to their love of eating. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch Garnish with Lemon, a resource for approachable, seasonal recipes as well as tips that make everyday entertaining effortless. Their work has been featured in The Huffington Post, The Kitchn,, The Daily Meal and BuzzFeed. During Minnesota summers, you'll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world's problems, including how to get their kids to eat more veggies.

Summer is all about barbecues, good friends and good food. For me, that means not spending a ton of time baking in a hot kitchen when the kids are home and the sun is shining. But I can be coerced into cranking on the oven for a little while if it means I can enjoy these Fresh Berry Pie Bars at my 4th of July BBQ. The abundance of luscious summer berries has me craving nearly any fruit dessert this time of year but especially pie. These Fresh Berry Pie Bars give me all the deliciousness of pie but without the work of having to roll out the crust. Instead the recipe calls for a rich, all-butter shortbread crust that is patted into the pan, smothered with juicy red raspberries and sweet blueberries and topped with more buttery shortbread crust. 

While summer’s vibrant berries keep these bars plenty sweet on their own, feel free to top your bar with a scoop of vanilla ice cream if you’re feeling especially indulgent. Summer is meant to be savored, and these Fresh Berry Pie Bars are loaded with summer goodness in every single bite.

Fresh Berry Pie Bars

Crust & Topping:

• 1 1/2 cups all purpose flour

• 3/4 cup sugar

• 1/2 teaspoon salt

• 6 ounces cold Kerrygold Unsalted Butter (cubed)


• 2 cups fresh blueberries

• 2 cups fresh raspberries

• 2 eggs

• 2/3 cup sugar

• 1/3 cup all purpose flour

• ½ teaspoon salt

• 1/2 cup sour cream

• juice and zest of ½ lemon


Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper and set aside. 

Add flour, sugar, salt & cubed butter to bowl of a food processor and pulse until combined. Mixture will be very crumbly. Take 1 cup of mixture and set aside. Press remaining mixture into the bottom of your prepared baking pan. Bake for 15 minutes.

While crust is baking, whisk eggs in a large bowl. Add in sugar, sour cream, flour, salt, lemon juice and zest. Whisk to combine. Gently fold in berries.

Remove crust from oven and spoon berry filling over hot crust. Sprinkle top of berry filling with reserved crust mixture. Bake for another 45 minutes -1 hour or until top is lightly browned.

Cool completely and refrigerate for 2 hours before serving. Cut into squares and serve.



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