Description
These Strawberry Pie Bars combine a buttery, crumbly crust with a luscious, fresh strawberry filling, topped with a golden-brown crumble. Perfect for summer gatherings or anytime you crave a fruity, sweet treat, these bars are easy to make and serve in convenient squares that everyone will love.
Ingredients
Scale
Crust & Topping
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup unsalted butter, cold and cubed
- 3 large eggs, slightly beaten
Filling
- 4 cups fresh strawberries, halved
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cup granulated sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, making sure to leave an overhang on the sides for easy removal of the bars after baking.
- Make the Crust & Topping: In a stand mixer, combine the flour, sugar, salt, and lemon zest on low speed. Add the cold, cubed butter and mix until the mixture resembles pea-sized crumbs. Then add the slightly beaten eggs and continue mixing until the dough forms a crumbly texture.
- Form the Base: Reserve about two-thirds of the dough and press it evenly into the bottom of the prepared baking dish to create the crust layer.
- Prepare the Filling: In a large bowl, toss together the halved strawberries, lemon juice, cornstarch, and sugar until the strawberries are well coated and the filling is evenly mixed.
- Assemble: Spread the strawberry filling evenly over the crust in the baking dish. Then crumble the remaining one-third of the dough over the filling to form the topping.
- Bake: Place the assembled bars in the oven and bake for 45-50 minutes, or until the topping turns a beautiful golden brown and the filling is bubbly.
- Cool & Serve: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars from the pan and cut into squares for serving.
Notes
- For best results, use fresh, ripe strawberries for a sweet and juicy filling.
- Ensure the butter is cold to achieve a crumbly, tender crust and topping.
- Allow the bars to cool completely before cutting to help the filling set and avoid messy slices.
- You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Store leftover bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
