Description
These Strawberry Pie Bars combine a buttery crumbly crust with a sweet-tart strawberry filling, making a delightful dessert perfect for any occasion. The bars feature a lemon zest-infused crust and fresh strawberries thickened with cornstarch, baked to a golden perfection.
Ingredients
Scale
Crust & Topping
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup unsalted butter, cold and cubed
- 3 large eggs, slightly beaten
Filling
- 4 cups fresh strawberries, halved
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cup granulated sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang on the edges to easily lift the bars out once baked.
- Make the Crust & Topping: In a stand mixer on low speed, combine the all-purpose flour, 1 ½ cups granulated sugar, salt, and lemon zest. Add the cold cubed butter and mix until the mixture resembles pea-sized crumbs. Then add the slightly beaten eggs and mix until the dough turns crumbly.
- Form the Base: Reserve about two-thirds of the dough and press it evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare the Filling: In a large bowl, toss the halved fresh strawberries with fresh lemon juice, cornstarch, and ¾ cup granulated sugar until the fruit is well coated and the mixture is combined.
- Assemble: Spread the strawberry filling evenly over the crust in the baking dish. Crumble the remaining one-third of the dough over the top of the strawberry layer to form the topping.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool & Serve: Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out, then cut them into 24 squares and serve.
Notes
- Using cold butter is essential for a crumbly crust and topping texture.
- Ensure strawberries are fresh and not overly ripe for best texture and flavor.
- Allow bars to cool completely so the filling sets and doesn’t run when cut.
- For easier slicing, refrigerate the bars after cooling.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
