Blueberry Pie Bars with a Golden Lattice Top

👩‍🍳 Instructions

1. 1

   Prepare the Crust: In a large bowl, whisk together flour, ½ cup sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide dough into two portions (2/3 for base, 1/3 for lattice). Flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. 2

   Prep Pan & Base Crust: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking pan or line with parchment paper. On a lightly floured surface, roll out the larger dough disk to a 10x14 inch rectangle. Carefully transfer to the prepared pan, pressing into the bottom and up the sides. Prick bottom with a fork. Chill while preparing filling.
3. 3

   Make the Blueberry Filling: In a medium bowl, gently combine blueberries, ¾ cup sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and cinnamon (if using). Stir until evenly coated.
4. 4

   Assemble & Add Lattice: Pour blueberry filling evenly into the chilled crust. Roll out the smaller dough disk to a 9x13 inch rectangle. Cut into ½ to ¾ inch wide strips. Arrange half the strips evenly across the filling in one direction. Fold back every other strip halfway. Place a new strip perpendicular, tucking it under the folded strips. Unfold original strips. Repeat, folding back alternating strips, placing a new perpendicular strip, and unfolding. Trim excess dough and crimp edges.
5. 5

   Bake: Whisk egg yolk with 1 tablespoon water/milk for egg wash. Brush over lattice and sprinkle with coarse sugar if desired. Bake for 45-55 minutes, or until crust is golden and filling is bubbly. If browning too fast, loosely tent with foil.
6. 6

   Cool: Remove from oven and cool completely on a wire rack for at least 2-3 hours. The filling needs to set. For easier cutting, chill in the refrigerator for an hour after reaching room temperature. Lift from pan using parchment overhang and cut into squares.