Blueberry Crumble Pie Bars

Blueberry Crumble Pie Bars | Butter Baking
Spring is here!

It’s going to be warm soon! Here’s how I can tell:

1. Mosquitoes are back. And biting. Love them.

2. I no longer have to layer up like an onion with jumpers and knits and coats and two or three pairs of socks and scarves and beanies just so that I can go outside. Maybe I can even pack up my winter coats for the year? That’s probably wishful thinking.

3. Today, when I left the house at 5.45am to go to work, there was some daylight outside. The sun was rising. It wasn’t pitch black. I could actually see where I was going on my way to the car. It blew my mind.

4. When I got to said car, it didn’t have a layer of ice on the windscreen.

Blueberry Crumble Pie Bars | Butter Baking

5. Among all the rainy, cold, miserable Melbourne days, there have been a few warm ones this month. Gorgeous days where you can actually wear just a t-shirt when you go outside. It’s amazing.

6. It is not absolutely freezing and bitingly cold at night anymore. Most of the time.

7. I can smell spring. I’m not sure if it’s the freshly cut grass, or the blossoming flowers, or just the promise of warmth in the air, but it smells like spring outside. I love the smell of spring.

8. My eyes are itchy itchy and I am sneezing all the time. I have hay fever! It’s so attractive.

9. I have actually been motivated to go running recently. Which definitely did not happen at all during winter. No, no it didn’t.

10. I have started baking with summer fruit. Actual fresh summer fruit, not frozen summer fruit. Like blueberries. Yum! Bring on summer

Blueberry Crumble Pie Bars | Butter Baking

  • ½ cup icing sugar (55g, 2 oz)
  • 1½ cups plain flour (215g, 7½ oz)
  • ¾ cup unsalted butter, softened (170g, 6 oz)
  • pinch of salt
  • This pie filling calls for tapioca flour. If you can’t find this, try using extra cornstarch or some flour as a replacement thickener.
  • 1kg blueberries (2 pounds)
  • 1 cup sugar
  • ¼ cup tapioca flour
  • 2 tbsp cornstarch
  • pinch of salt
  • 1½ cups plain flour
  • 125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
  • 3 tbsp brown sugar
  • pinch of salt
  1. Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
  2. To make the crust, sift the icing sugar into the bowl of your stand mixer. Add the flour and salt. Fit the mixer with the paddle attachment and mix on a low speed to combine.
  3. Add the butter and mix on a low speed just until a dough forms.
  4. Put the dough in the pan and press it evenly into the base and up the sides. This will take a little time and is annoying, but keep at it.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust about 25 – 35 minutes, until it evenly colours to a deep golden brown. I had to uncover mine for the last 5 minutes.
  6. While the crust is baking, make the crumble. In the same stand mixer, add the flour, butter, sugar and salt. Mix on a low speed for 4 - 5 minutes, until a buttery crumble forms. Set aside.
  7. To make the filling, mix together the blueberries, sugar, tapioca flour, cornstarch and salt in a large bowl. Set aside.
  8. When the crust is ready, take it out of the oven. Spread the blueberry filling evenly over it, and top with the crumble.
  9. Return to the oven and bake for 40 minutes, until the crumble is golden brown. Allow to cool completely before cutting. Makes 20 pie bars.

Shortbread crust adapted from Tartine by Elisabeth M. Prueitt and Chad Robertson.


24 Thoughts on “Blueberry Crumble Pie Bars

  1. Oh, I wish I still had fresh blueberries to make these!

  2. Looks amazing, I love crumb toppings :)

    When is the best time/month to visit Australia? We are hoping to plan a trip sometime soon!

  3. It’s so strange to hear you say spring. :-) As the cooler shorter days are upon us up here. I also didn’t realize that you had cold winters in Australia- with ice even?! Happy Spring to you!

    • Hey Jordan. Yes, as your days get cooler and shorter ours are getting longer and warmer! The exact opposite. Funny, isn’t it?! Yes the winters are cold, and long, although the temperature rarely goes below zero (freezing point). It doesn’t snow because we are too low but it rains, a lot! :-)

    • PS. I live in Melbourne – that’s why we have cold winters. They are different further North and in the West :-)

  4. haha! I can’t believe the things you are excited about include being bitten by mosquitos and hay fever! I guess they are sure signs of warmer weather though… haha! Happy Springtime!

    • Hey Erin! Haha I was being sarcastic about the hay fever and definitely about the mosquitoes but am totally happy to take them all in my stride along with warmer weather! Thanks :-)

  5. I copied your recipe for this. I can see that it could be used with other fruit. Thanks for sharing.

  6. Looks really delicious! The photographs are making me hungry!

  7. I think it’s so weird that we live in different seasons. I mean, it’s weird that this even exists. I understand it and all… it’s just… bizarre. I’m so jealous of your berries! I want berries. I miss them. All I eat now are apples and raspberry apple sauce made with frozen berries. And I giggle every time I get out the apple sauce. Just because it’s so good. 😀

    Love the topping on these! So yummy looking. I’ve got to prepare for tomorrow’s classes so I’ll finish catching up tomorrow. :)

    • Haha I love seasons. By the end of winter you’re totally hanging for summer, by the end of summer I’m killing for winter fashion, and spring and autumn are just totally stunning.
      But yes it is weird that we live in different seasons! :-)
      Don’t be jealous of my berries because you can get them frozen! and then you can have them too!
      Haha you’re so funny. Raspberry applesauce sounds amazing. Did you make it?
      Have fun teaching! :-)

  8. But at least you have access to the fresh ones!

    And yes, I made it and then I made it again and again and again and I’m on a raspberry apple sauce rampage. :)

  9. Pingback: >Healthy Apple, Yogurt and Oat Breakfast Muffins | Butter

  10. This looks amazing. I was wondering if I can subsitute the blueberries for strawberries.

  11. There’s a discrepancy in the measurements for the crumble: it says 125g butter (1 cup + 1 tbsp), but 125 grams is only 1/2 a cup. Could you let me know whether the weight or volume measure is correct?

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