Easy Raspberry Pie Bars
The sweet-tart filling, buttery crust, and bright berry flavor feel like summer packed into a dessert plate. This recipe for Easy Raspberry Pie Bars are the kind of homemade treat that simply makes people happy.
They’re easy enough for beginner bakers, delicious enough for celebrations, and comforting enough for everyday family dinners.
These Easy Raspberry Pie Bars combine a buttery shortbread-style crust with a jammy raspberry filling and a crumbly topping that tastes like the cozy cousin of a classic fruit pie. They’re easier to make, easier to transport, and somehow disappear even faster at potlucks, picnics, and family gatherings.
Unlike a traditional pie, there’s no need to worry about chilling dough, weaving lattice tops, or keeping the crust from shrinking. The crust and crumble topping are usually made from the same mixture, which cuts prep time dramatically.
INGREDIENTS….
For the crust and crumble topping:
- all-purpose flour
- granulated sugar
- salt
- unsalted butter
For the raspberry filling:
- raspberries
- sugar
- cornstarch
- lemon juice
- vanilla extract
There’s a reason fruit dessert bars remain so popular. They also appeal to nearly everyone. Kids love the jammy filling, adults appreciate the buttery crumble, and bakers love how forgiving the recipe is.
Once you make them, they tend to become the dessert people request again and again.
Ingredients
For the crust and crumble topping:
- 3 3/4 cups all-purpose flour
- 4 tsps sugar
- 1 1/2 tsps salt
- 1 cup cold unsalted butter, cubed
- 1/2-1 cup cold water
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 8 cups fresh or frozen unsweetened raspberries
- 1 tbsp lemon juice
- 5 tsps heavy whipping cream
- 1 tbsp coarse sugar
- 2 cups raspberries
Instructions
- In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
- Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.
- Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17×12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges.
- For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
- Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.
- This YUMMY recipe is from TASTE OF HOME.