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Blueberry Pie Bars

Blueberry Pie Bars
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 8
This cookie-pie mashup is easy to make and even easier to serve–great for barbecues and summer picnics.
August 11, 2015


  • 1 roll (468 g) Pillsbury™ Refrigerated Sugar Cookies
  • ½ cup quick cooking oats
  • ¼ cup packed brown sugar
  • ¼ tsp ground cinnamon
  • ½ cup sugar
  • 4 tsp cornstarch
  • Juice of 1 lemon
  • 4 cups fresh blueberries


  • 1
    Heat oven to 375°F (190°C). Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.
  • 2
    Meanwhile, in medium bowl, crumble remaining cookie dough. Add oats, brown sugar and cinnamon; toss. Set aside.
  • 3
    In small bowl, stir together granulated sugar, cornstarch and lemon juice. Gently stir in blueberries. Sprinkle blueberry mixture evenly over crust. Crumble oat mixture over blueberry mixture.
  • 4
    Bake 30 to 40 minutes or until topping is golden brown and filling is bubbly. Cool 1 hour before serving. Cut into squares.

  • Substitute 1 can (540 mL) blueberry pie filling for the fresh blueberry mixture.
  • Serve with a side of vanilla ice cream for a delicious summer dessert!

No nutrition information available for this recipe
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