Blueberry Lemon Pie Bars


Blueberry Lemon Pie Bars

Recipe Courtesy Chef Bryan Woolley


Blueberry Lemon Pie Bars

Pie Dough:

  • 1 cup shortening
  • 3 cups flour
  • 1 tsp salt
  • 1 cup cold water


  • 1 cup prepared lemon pie filling
  • 1 cup prepared blueberry pie filling


  1. Preheat your oven to 350 degree’s Fahrenheit.
  2. For the dough: In the bowl of your food processor add the shortening (You can use any kind of fat your choose butter, lard, shortening, olive oil) flour and salt.
  3. Pulse the food processor to cut the fat into the flour. When small pieces of fat and flour are created, transfer the flour mixture to a large bowl and add the cold water. Using a fork, carefully mix together until a soft dough is formed. Adjust the water if needed.
  4. When the dough is formed transfer it to your work surface and gently mold it into a ball.
  5. Divide the dough in half.
  6. Flour your work surface and roll half of the dough into a rectangle.
  7. Spread half of the prepared lemon pie filling onto the upper half of the rectangle pie dough. Leave about 1/2 inch around the edges to seal.
  8. Spread half of the blueberry filling on top of the lemon filling.
  9. Fold the dough over on itself and roll the edges of the dough upward and over itself to seal the edges. If desired, use a fork to seal the edges of the free standing pie. Transfer the prepare free standing pie to a baking sheet that has been lined with parchment or silpat.
  10. Repeat with the other half of the dough.
  11. When ready, transfer the prepared pies to the preheated oven and bake for approximately 45 minutes or until they just begin to turn golden. Remove from the oven and allow them to cool completely.
  12. Cut the free standing pie into bars and top with vanilla ice-cream and the left over lemon and blueberry pie fillings. Enjoy!


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