Strawberry Pie Bars

5 from 5 votes

Our strawberry pie bars are brimming with fresh berries wrapped in a buttery shortbread crust that will have you hooked from the first bite.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: Strawberry Pie Bars Recipe

Servings:

Calories: 180kcal

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.

When strawberries are in season, they may be sweet enough to reduce the amount of sugar in the strawberry filling portion of the recipe. You can reduce it to ½ cup but keep in mind that this will create a bit less “glaze” across the tops of the strawberries.
Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using. If you use a baking pan with rounded corners (usually glass), your corner pieces will not come out quite so defined, while metal pans tend to have clean-cut corners that will give you better-formed corner bars.
Make sure your butter is really cold. Take it out of the fridge right before you begin this process.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.
The crumble will puff a bit while baking. I like to use larger drops of the crumble over the bars so that you get some large chunks of strawberry poking out across the top.