Gluten Free Blueberry Pie Bars style like quaint pie — with out all of the work! A juicy blueberry filling is sandwiched between buttery crumb layers.
I made you Gluten Free Blueberry Pie Bars to have a good time the arrival of spring and summer season’s recent fruit and berry season, although as I sat down to put in writing this put up it started to snow.
Iowa protecting us HUMBLE!
At any price, sooner or later, this wretched snow will soften and then we are able to confidently dig into these beautiful, juicy dessert bars that style like blueberry pie made gluten free — and EASY!
Simple Gluten Free Blueberry Pie Bars
Whoever has in contrast one thing easy or pleasurable to creating pie has by no means made gluten free pie crust. Actually, I discovered making pie crust PCD (pre Celiac Illness) traumatic, and having to make use of gluten free flour provides one other layer of unpredictability.
Drawback solved with this straightforward bar model of blueberry pie which comes out excellent each single time.
A buttery, shortbread-esque combination kinds each the crust and crumbly topping, sandwiching candy and juicy blueberry pie filling with hints of lemon and vanilla. Oh my goodness, they’re really so scrumptious and tastes like summer season! Better of all, no person would ever guess they’re gluten free.
Bake then slice into bars on your subsequent potluck or gathering — scoop of vanilla ice cream non-compulsory, however beneficial!
Substances Wanted
Normally the one objects I want to select up from the shop to make these bars are recent blueberries plus a lemon. The remainder are pantry staples. Right here’s what you’ll want:
- Recent blueberries: practically 2lbs of recent blueberries create a candy and juicy pie filling.
- Granulated sugar and brown sugar: granulated sugar sweetens each the blueberry pie filling and crust, whereas brown sugar sweetens and provides moisture to the crust.
- Gluten free flour mix: I examined this recipe utilizing Bob’s Pink Mill Gluten Free 1-to-1 Flour Mix, which is utilized in each the crust and blueberry filling. If you happen to don’t use this specific gluten free flour mix, make certain the one you employ incorporates a binder comparable to xanthan gum.
- Lemon: the zest and recent juice from a lemon actually brighten the blueberry filling. Positively don’t skip!
- Egg: offers the crust construction.
- Vanilla: a splash of vanilla extract added to each the blueberries and crust provides cozy, yummy taste.
- Cinnamon: a splash within the crust will make your kitchen scent heavenly whereas these bars bake!
- Baking powder: offers a carry to the pie crust.
- Salt: to steadiness out the sweetness of the blueberry pie bars.
- Butter: chilly, cubed butter creates a flaky, golden brown crust and topping.
Prime Recipe Suggestions
These gluten free pie bars are inherently straightforward (okay, as pie, lol) however there are two essential ideas to bear in mind earlier than devouring.
- Scoop and stage. The best way you measure flour for gluten free baking recipes issues. As a substitute of dunking the measuring cup straight into the bag or container of flour, which compacts the flour within the cup, use the “scoop and stage” technique of measuring flour.
- Add a spoonful of flour separately into your measuring cup till it heaps excessive then use the again of a butter knife to stage it off. When testing this recipe, I in contrast the quantity of flour utilizing the news and stage technique, vs dipping the cup straight into the bag of gluten free flour, and the latter resulted in practically 1/2 cup further flour which might have made these bars dry and crumbly.
- Wait a day. Identical to I counsel in my recipe for Gluten Free Chocolate Cupcakes, don’t even *assume* about slicing into these bars the day they’re baked. My expertise with gluten free baking over the previous 10+ years has proven over and over that almost all gluten free baked items — particularly bars — profit from a minimum of a 12 hour relaxation, turning into concurrently softer but sturdier. I don’t make the principles! Backside line, wait a day after baking to slice this dessert into bars, in any other case they’ll crumble.
The best way to Retailer
As I discussed, hold the bars on the counter for a minimum of 12 hours previous to slicing, then serve ’em on up. Do you will have leftovers?
- Retailer within the fridge: snap a lid on high of the baking dish if it comes with one, or switch leftovers to an hermetic container within the fridge and retailer for as much as 3 extra days.
- To freeze: freeze individual-sized parts of the baked Blueberry Pie Bars for as much as 6 months. Thaw within the fridge.
Able to bake?!
Strive Candy-Tart Gluten Free Lemon Bars
The best way to Make Gluten Free Blueberry Pie Bars
Step 1: Make the blueberry pie filling.
Begin by including recent blueberries which have been washed and dried to a mixing bowl with granulated sugar, gluten free flour mix, lemon zest, and lemon juice. Use a big spoon or spatula to fold the combination to mix then put aside.
- Tip: that is the microplane I’ve been utilizing to zest lemons for practically 10 years — its a workhorse!
Step 2: Make the crust / crumble topping.
To a big mixing bowl add the gluten free flour mix, each brown sugar and granulated sugar, cinnamon, baking powder, and a pinch of salt then whisk to mix.
Add an egg whisked with a splash of vanilla extract then stir with a fork to include it into the flour combination.
Subsequent add chilly, cubed butter to the bowl then use a pastry cutter or your fingers to combine and mash the butter into the flour and egg combination till it’s the feel of sand.
It will take round 5 minutes or so — simply hold squishing and mashing along with your fingertips. On the finish, the combination ought to maintain collectively in a clump while you squeeze it in your fist.
Step 3: Layer the crust, filling, and topping.
Scoop a little bit greater than half the crust combination into the underside of a 9×13″ baking pan that’s been sprayed with nonstick spray then use a measuring cup or glass to press it into a fair layer.
Scoop the blueberry pie filling on high then unfold it into a fair layer. Lastly, squeeze handfuls of the remaining crust combination into clumps along with your palms then crumble evenly over the blueberry filling.
Step 4: Bake.
Bake the bars for 38-40 minutes at 375 levels or till the highest is golden brown and the blueberries are bubbly, rotating the pan midway by means of.
- Tip: verify on the bars on the midway mark — if the crumble topping is already browned, place a chunk of foil on high of the pan (no must crimp it) then proceed to bake. Take away the foil when the bars have 10 minutes left to bake.
That’s all she wrote! Isn’t this essentially the most lovely and straightforward model of blueberry pie you’ve ever seen — made gluten free?!
Let the Blueberry Pie Bars relaxation within the baking dish for a minimum of 12 hours earlier than slicing and serving. You’ll be able to slice massive bars or minimize them into squares when you’re serving a crowd.
Regardless of the way you dish it, I hope you’re keen on each single chew of this glad little gluten free deal with. Take pleasure in!
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Gluten Free Blueberry Pie Bars
Description
Gluten Free Blueberry Pie Bars style like quaint pie — with out all of the work! A juicy blueberry filling is sandwiched between buttery crumb layers.
Substances
- For the blueberry filling:
- 1-3/4lbs recent blueberries (3 pints), washed and dried
- 1/2 cup granulated sugar
- 1 barely heaping Tablespoon gluten free flour baking mix WITH binder (see notes)
- 1 small lemon, zested then sliced in half
- 1 teaspoon vanilla extract
- For the crust combination:
- 3 cups gluten free flour baking mix WITH binder (see notes)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 massive egg
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) chilly butter, cubed
Instructions
- Preheat the oven to 375 levels then spray a 9×13” baking pan with nonstick spray and put aside.
- For the blueberry filling: To a medium-sized mixing bowl add the blueberries, sugar, gluten free flour mix, lemon zest, the juice of 1/2 lemon, and vanilla then fold with a spatula to mix. Put aside.
- For the crust: To a big mixing bowl add the gluten free flour mix, granulated sugar, brown sugar, baking powder, cinnamon, and salt then whisk to mix.
- To a small bowl add the egg and vanilla then whisk with a fork to mix. Drizzle over the flour combination then stir with the fork till integrated. Add the chilly, cubed butter then use a pastry cutter or your fingertips to mix the chilly butter fully into the flour combination till the feel is like sand. A handful of the combination ought to maintain collectively when squeezed inside your fist.
- Scoop a little bit greater than half the crust combination into the ready baking pan then press down firmly with the underside of a measuring cup or glass to create a fair layer. Pour the blueberry combination excessive then unfold into a fair layer. Squeeze handfuls of the remaining crust combination into clumps along with your palms then crumble evenly over the blueberry filling.
- Bake for 38-40 minutes or till the highest is golden brown, rotating the baking pan 180 levels midway by means of. Examine on the bars on the midway mark — if the highest is browning too rapidly, place a chunk of foil on high of the baking dish — no must crimp. Take away the foil for the final 10 minutes of baking time so the highest turns into golden brown.
- Cool bars fully then let sit for a minimum of 12 hours earlier than slicing and serving. Retailer within the fridge for as much as three days, or freeze for as much as 6 months. Thaw within the fridge.
Notes
- I like Bob’s Pink Mill Gluten Free 1-to-1 Baking Flour for these bars. Your outcomes might range if utilizing a unique GF flour mix.
- Use the “scoop and stage” technique of measuring flour for the perfect outcomes, vs dipping the measuring cup straight into the flour. Add a spoonful of flour separately into your measuring cup till it is heaping excessive then use the again of a butter knife to stage it off.
This recipe is courtesy of Iowa Woman Eats, http://iowagirleats.com.
Images by Ashley McLaughlin