Description
Delight in these luscious Strawberry Pie Bars featuring a buttery crumb crust, a vibrant fresh strawberry filling, and a golden crumble topping. Perfect for summer gatherings or as a sweet treat any time of year, these bars combine tart lemon zest and juice with the natural sweetness of ripe strawberries for an irresistible dessert.
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, ensuring there is an overhang on the sides for easy removal of the bars once cooled.
- Make the Crust & Topping: In a stand mixer fitted with a paddle attachment, combine the all-purpose flour, 1 ½ cups granulated sugar, salt, and lemon zest on low speed. Add the cold, cubed butter and mix until the mixture resembles pea-sized crumbs. Then, add the beaten eggs and continue mixing until the dough becomes crumbly but holds together when pressed.
- Form the Base: Take two-thirds of the crumbly dough and press it evenly into the prepared baking dish to form a firm, even crust layer.
- Prepare the Filling: In a large bowl, combine the halved strawberries, fresh lemon juice, cornstarch, and ¾ cup granulated sugar. Gently toss until all the strawberries are well coated in the mixture.
- Assemble: Pour and evenly spread the strawberry filling over the crust layer. Crumble the remaining third of the dough evenly over the strawberry filling to create a crumbly topping.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Cool & Serve: Remove the bars from the oven and allow them to cool completely in the pan. Use the parchment paper overhang to lift the bars out of the dish, then cut into 24 squares and serve.
Notes
- For best results, use fresh, ripe strawberries for a sweet and vibrant filling.
- Ensure the butter is cold when mixing into the flour to achieve a crumbly, tender crust.
- You can substitute lemon zest with a teaspoon of vanilla extract for a different flavor profile.
- Letting the bars cool fully before cutting helps maintain clean edges.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
