Strawberry pie bars capture all the sweet, juicy flavors of a classic strawberry pie in an easy, handheld form. A buttery shortbread crust provides the perfect base for a layer of luscious strawberry filling, topped with a golden crumble for a satisfying crunch. Fresh, fruity, and irresistible, they’re a delightful treat for gatherings.
Strawberry Pie Bars
Ingredients
CRUST & TOPPING
- 3 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1/4 tsp salt
- 1 zest of 1 large lemon
- 1/2 cup unsalted butter, cold and cut into cubes
- 3 eggs, slightly beaten
FILLING
- 4 cups fresh strawberries, cut in half
- 1 tbsp fresh-squeezed lemon juice
- 1 tbsp cornstarch
- 3/4 cup sugar
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper allowing for overhang so you can lift the cooled bars out of the pan to cut.
- In a stand mixer, add the flour, sugar, salt, and lemon zest. On low speed, mix until combined.
- Add in the butter and mix until you get pea-sized pieces of butter.
- Add in the beaten eggs and mix until a crumbly dough comes together.
- Press ⅔ of the dough evenly into the bottom of the parchment-lined baking dish and set aside.
- In a large mixing bowl, combine the strawberries, lemon juice, cornstarch, and sugar. Mix until combined.
- Pour the strawberry mixture over the crust and even it out with a rubber spatula.
- Crumble the remaining dough over the strawberry filling.
- Bake in the preheated oven for 45 to 50 minutes or until the crumble appears slightly golden brown.
- Pull the baking dish out of the oven and set it aside to cool completely before cutting the bars.
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