Blueberry Custard Pie Bars

Can I tell you a secret?

When I first made these bars, I ate a large amount of the unbaked graham cracker crust mixture with a spoon.

So the second time I made these bars (because my family and friends ate them so fast the first time I didn’t have time to take any photos), I made extra graham cracker crust mixture just so I could eat it with a spoon.

And then I mixed some Biscoff into it, and ate that with a spoon.

So the moral of the story, is that the crust is really, really good. And so are these bars. Because like I said, they were all gone by the time I got around to photo time.

If you like graham cracker crusts and pies and custard-y fillings and summer berries, then these will be right up your alley.

I’ve been totally missing summer after my vacation in Europe and desperately needed some fruit in my baking. So these custard pie bars were great. Nice and light, fresh and bursting with fruit.

If you may be so lucky that it is summer in your part of the world right now, and you have access to fresh berries, then your pie bars will be even better than mine. I’m jealous! Hurry up, sun, I miss you.

The custard filling is adapted from Bakers Royale.

For the crust
2 cups digestive biscuit or graham cracker crumbs
1/4 cup caster sugar
120g unsalted butter, melted (1/2 cup + 1 tbsp)

For the custard filling
3 eggs
1 1/4 cups sugar
3/4 cups sour cream
1/2 cup + 2 tbsp plain flour
3 tbsp cornstarch
pinch salt
1 tsp vanilla extract
500g blueberries (18 oz), I used frozen

Preheat the oven to 180 C (350 F) and line a 9 x 13 inch baking tray with baking paper.

To make the crust, mix the biscuit crumbs and sugar together in a medium bowl. Mix in the melted butter.

Press the crust into the base of the prepared tray. Bake for 7 minutes.

Meanwhile, to make the filling, beat the eggs until well combined in a stand mixer fitted with whisk attachment. Add the sugar and cream until foamy.

Add the sour cream, flour, cornstarch, salt and vanilla and beat until incorporated. Fold in the berries.

Pour the custard mixture over the prepared base and smooth out.

Bake until golden and set in the center, about 30 -40 minutes. Allow to cool before cutting. Makes 20 pie bars.

29 Thoughts on “Blueberry Custard Pie Bars

  1. You always have the most delicious looking desserts, your family and friends sure are lucky :) I love custard with anything, especially fruits!

  2. Oh, Natasha, you are a naughty girl eating that sweet and gooey crumb crust before it even gets baked! And — mixing in the Bicscoff spread! But, I totally understand your feelings. I have a big jar of Nutella spread in my pantry and I would love to do the same. This looks to me like a better recipe than I read in Bakers Royale. Yes, I like this creamy, fruity custard filling and especially with the graham cracker crust. Thanks for sharing.

    I invite you to visit my baking blog at and follow me on Facebook. Enjoy following you and reading all your posts.

  3. I made similar blackberry bars on my blog, but without the yummy graham cracker crust. That would make them even better. Here’s the link to mine if you want to take a look:

  4. Oh wow. Saw these on Instagram and gasped. And Biscoff in the crust… naughty girl. :) They look amazing!

    I don’t know why, but I can’t get over how the seasons are opposite down there (the most scientific wording, I know). I hope the spring will arrive soon. It’s kind of fall-ish over here so I have hope that it’ll be spring-ish down there soon!

    • Haha thanks Erin, I hope it will be spring-ish down here soon too! Because it is COLD! And when its spring-ish, I’ll be able to use fresh fruit!
      And I hate that the seasons are opposite. Can you imagine christmas in 40 C? Yeah. Totally makes sense.

  5. Woah these look amazing! I would so eat the crust too, without a doubt. I need to make these before summer ends.

  6. I just saw ur pics on instgram og now I see more beautifull pic with recipe..thanks u r really talented

  7. Pingback: blueberry custard pie bars. | Cooking Pics

  8. These look amazing!!

  9. Caroline on August 14, 2012 at 11:07 am said:

    I made these tonight- haven’t tried them yet but they look wonderful! In the directions you mention adding sugar and cream to the eggs, and then putting in the sour cream and other ingredients. But the only mention of cream in the ingredients list is the sour cream. Am I overlooking something? I don’t cook much and this threw me. I would love clarification. Thanks so much for the wonderful idea!

    • Hi Caroline! I’m glad to hear you made the recipe :-)
      So in the directions, it says to “Add the sugar and cream until foamy”. What this means is to add the sugar and cream the ingredients together until they are foamy. Creaming is mixing in an electric mixer at a higher speed than beating :-) Sorry if this confused you!

      • Caroline on August 14, 2012 at 8:36 pm said:

        Oh, that makes sense! Well, I guess I didn’t mix the eggs and sugar quite enough… But they turned out beautifully! They are now the official dessert of summer. I know I shouldn’t, but I am DEFINITELY having one with a cup of tea this morning… By the way, I saw these on foodgawker, they really stood out.

  10. Hi Natasha! WHat beautiful pictures! I was just wondering, how do you cut your bars into such neat slices all the time? My bars always end up cracked and disfigured and full of crumbs everywhere! :'(

    • Hey! Thanks! I try to make sure my bars are completely cool, I use a big, sharp knife and I wipe the crumbs off the knife in between each cut :-) good luck!

  11. larlar on August 21, 2012 at 1:54 pm said:

    Hi Natasha! It’s me being tempted by your beautiful pics again! Just wondering — ‘cos I am a rookie in baking, and it’s a bit difficult to get the right utensils in HK (not to mention that i also had an extra small oven…) What kind of baking tray you using exactly? Would a metal non-stick tray win over a glass baking tray especially for this kind of biscuit base? Thanks!

    • Yes Larlar, a metal non stick tray is much better than glass, because it conducts heat well :-) Good luck with these!

      • larlar on August 28, 2012 at 10:23 am said:

        I’d made this as dessert last Saturday nite and it’s awesome! I hadn’t let the frozen berries defrosted completely, and they kept bleeding purple liquid into the egg mixture, therefore mine didn’t look as good as yours (oh well, this is for sure anyway — you are the pro!). Otherwise, it’s all good — smelt good, tasted good, and sweetness just right. Thanks Natasha! Keep going!!

        • Thank you Larlar, I’m glad you liked them! The trick is that I used blueberries that were completely frozen, so they didn’t bleed their colour at all :-)

  12. Hi Natasha this is my second time making this. My boys loved it last time so this time it is going to tennis and see what they think that is if the boys don’t eat it first . Thanks

  13. Dalie on March 20, 2013 at 3:45 am said:

    Home in the sleet snow & freezing rain, with blueberries from my patch in the freezer, no crumbs or eggs to make them – I am going to eat the screen xo

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