I suppose Blueberry Custard Pie Bars should have a better name. They’re luscious, creamy, and dreamy from the silky custard topping, just bursting with blueberries, all the way down to the gorgeous shortbread crust.

Blueberry Custard Pie Bars

These are the kind of bars that will cause you a bit of worry as you see them disappearing. The kind of worry that makes you want to squirrel one away to enjoy in private, later, because they’re going so fast.

Then, alone, in the dark, while everyone else slumbers away, you’ll pick your luscious bar up with your fingers, ignoring any messiness, and indulge, savoring each sweet bite. The berries will pop open and spill their juice. And that juice will mingle with the custard and shortbread and stain your fingers. And you’ll close your eyes with a sigh.

By the way, I won’t tell if you want to lick your fingers after, and I want to make it absolutely clear that I’m not admitting to anything here. I’m just ‘sayin!

Blueberry Custard Pie Bars

Stock up on your baking goods around holidays, where they’re often on sale, and freeze sales-priced butter. Berries can be pricey when not on sale, so watch for them to drop about 1/2 price on special, especially when they’re in season.

Blueberry Custard Pie Bars

Blueberry Custard Pie Bars

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The perfect shortbread crust, creamy custard, and loaded with blueberries.

• Author: mollie kirby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 35 minutes + time to bake and cool the shortbread crust.
• Yield: 12 to 15 bars 1x
• Category: Dessert Bar
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 recipe of Shortbread Crust, baked and cooled, or another crust of your choice
• 3 eggs
• 1 1/4 cups sugar
• 3/4 cups sour cream
• 1/2 cup + 2 tablespoons all-purpose flour, divided
• 3 tablespoons cornstarch
• pinch salt
• zest of 1 lemon, finely grated (optional)
• 1 teaspoon vanilla extract
• 3 packages of blueberries (18 oz) fresh or frozen

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Instructions

Preheat oven to 350 degrees.

Beat eggs until combined, then add the sugar and beat until foamy. Add the sour cream, 1/2 cup flour, cornstarch and salt and beat until incorporated. Stir in vanilla and lemon zest.

Add blueberries to a bowl, sprinkle with the 2 tablespoons flour and toss to coat. Add the blueberries to a sieve and shake out excess flour. Fold into the egg/sugar mixture.

Pour over the top of the shortbread crust, using a spatula to smooth as necessary.

Place in oven and bake for about 30 – 35 minutes. Bars are done when the center is just set. Let cool to room temperature and then refrigerate.

I’m sharing Blueberry Custard Pie Bars at Fiesta Friday #115.