Trisha Yearwood’s blueberry pie bars were so good I ate them for breakfast the next day

“I’m not an accomplished baker but these bars make me look like I know what I’m doing,” one fan admits.

Even for fairly well-practiced bakers, making pie from scratch can be a daunting proposition. Each Thanksgiving, I’d stand at Mom’s hip as she effortlessly crafted her signature pecan and pumpkin pie recipes. A couple decades later, I find myself second-guessing many steps along the way…Am I keeping the butter cold enough in the pastry crust? Wait, should that be a mix of butter and shortening, actually? And is it necessary to blind bake to avoid a soggy bottom?

While I could just call my Mom—and our Test Kitchen pros can coach me through all of these potential hurdles—I’ve still found myself saving homemade pies for special occasions. For an easy, weeknight-friendly alternative, I’ve been whipping up dump cakes instead. These deliver similar flavors, just with far less work… and wondering if I made a mistake that could tank the entire dessert.

While flipping through the channels on a recent quiet Saturday morning, I stumbled upon an episode of Trisha’s Southern Kitchen, which offered another simple solution. Once I tracked down the recipe online and scrolled through just a few reviews, I was sold. “Fantastic recipe—tastes just like pie without all the work,” one fan says. Another admits “I’m not an accomplished baker but these bars make me look like I know what I’m doing.”

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How to Make Trisha Yearwood’s Blueberry Pie Bars

A deceptively easy dessert that still hits the spot like a slice of homemade pie? That sounds like a pretty sweet deal. Here’s how it comes together:

1. Create the crust. In the bowl of a food processor, add cold unsalted butter with sugar, all-purpose flour, cinnamon, and salt. Mix until it’s mostly blended and clumps up a bit, or for about 1 minute. Reserve ¾ cup of this crust mixture, then press the rest of the dough into a square baking pan lined with parchment and coated in nonstick cooking spray.
2. Prepare the filling. In a bowl, whisk an egg, sour cream, sugar, lemon juice, all-purpose flour, cornstarch, vanilla extract, and cinnamon. Fold in half the blueberries. 
3. Assemble. Pour this filling over the unbaked crust, then sprinkle the other half of the berries on top. Scatter lumps of the reserved crust pieces across the top of the bars. 
4. Bake, cool, and enjoy. Bake in a 350°F oven for 1 hour. Allow the bars to cool completely. Slice into squares, then enjoy or refrigerate until you’re ready to savor and share.

Get the Recipe For Trisha Yearwood’s Blueberry Pie Bars

Tips For Making Blueberry Pie Bars

If you’re already quoting one of Trisha’s hit songs and are thinking, “how do I live without you?” about these bars, here are a few pointers and remixes that might come in handy as you give them a go in your own kitchen.

• Swap in your favorite fruit. During peak season (July and August), fresh blueberries are most definitely worth adding to your menu as often as possible. Outside of those months, feel free to use frozen wild or cultivated blueberries. Chopped strawberries, blackberries, diced peaches, and/or diced apples should all work here, too.
• Use your favorite yogurt. If you don’t have, or don’t love, sour cream, replace it with an equal amount of plain Greek yogurt. Your results will be similar.
• Make it party-sized. As written, this recipe makes 9 satisfying pie bars. If you’re preparing these for a bake sale, are bringing them along to a party or potluck, or just want more to enjoy yourself (hey, I don’t blame you!), other home bakers report that you can double the recipe to fill a 9- x 13-inch pan. If you do so, it’s wise to bake the crust on its own for 30 minutes before adding the filling and top crust. Then bake until golden on top, or for about another 45 minutes.
• Enjoy it a la mode. Although the bars are certainly satisfying on their own, pie isn’t pie without a dollop of whipped cream or scoop of vanilla ice cream, if you ask me.

Related: I Tried Trisha Yearwood’s Cowboy Lasagna, and Holy Cow It’s Good

The Verdict on Trisha Yearwood’s Blueberry Pie Bars Recipe

I agree with another home baker who declares these “a home run for sure.” The crust is a breeze to bring together, and the fact that it’s a press-and-bake bottom, followed by a crumble-style top, makes the process far less daunting than a rolled and crimped pastry crust. The flavor delivered too; it was reminiscent of a buttery shortbread cookie.

As for the filling, it was fruit-forward and not too gloppy or too runny, thanks to the just-right ratio of flour and cornstarch in the mix. I appreciate the fact that together, the crust and the filling weren’t overly sweet. I’m taking that as all the permission I need to enjoy another piece for breakfast. They’re not that far from a blueberry muffin, right? 

This is one scenario in which I’m grateful I live alone, because one reviewer revealed the main downside of this recipe: “I never have any leftovers when I make these. Ever.” Luckily, I don’t have to share. And I discovered a sweet surprise at the breakfast table: a refrigerated slice tastes even better the next day.

Related: We Tested 5 Celebrity Peach Cobbler Recipes—Find Out Which Tastes Most Like the One You Remember

Read the original article on Better Homes & Gardens