Strawberry Pie Bars
Buttery oat crumbs, sweet-tart strawberries, and a kiss of lemon baked into a soft, sliceable bar. These Strawberry Pie Bars bring the best of summer in a simple, low-maintenance treat—perfect for brunch, picnics, or an easy dessert fix.
16
bars
Ingredients
Crust & Crumble Topping
- 2 cups (260 g) all-purpose flour
- 1 cup (200 g) granulated sugar divided (3/4 cup for crust, 1/4 cup for filling)
- 1/2 tsp (2.5 g) salt
- 1 tsp (4 g) baking powder
- 1 cup (226 g) unsalted butter cold, cut into cubes
- 1 cup (90 g) old-fashioned rolled oats
Strawberry Filling
- 4 cups (680 g) fresh strawberries hulled and chopped (about 1.5 lb or 680g)
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) lemon juice freshly squeezed
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Pastry cutter or two knives
- Saucepan
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Grease the pan first if desired to help the paper stay put.
- Make the crust mixture: In a large bowl, stir together flour, 3/4 cup sugar, salt, and baking powder. Add cold, cubed butter and cut in with a pastry cutter or two knives until you have a crumbly, shaggy texture—no large chunks but not sandy.
- Stir in the oats and reserve some for the topping: Mix in the oats. Scoop out about one-third of this mixture into a separate bowl to use for the crumb topping later.
- Par-bake the base: Firmly press the larger portion of the mixture into the bottom of the prepared pan. Use the bottom of a glass or your hands for an even layer. Bake for 10–12 minutes until just set, but not brown.
- Make the strawberry filling: In a medium saucepan over medium heat, combine half of the strawberries, 1/4 cup sugar, cornstarch, and lemon juice. Cook, stirring, until bubbly and glossy, about 3–5 minutes. Remove from heat and gently fold in the remaining strawberries.
- Assemble and bake: Spread the strawberry filling evenly over the par-baked base. Sprinkle the reserved oat crumble over the top. Return to oven and bake for 30–35 minutes, or until the topping is golden and the edges are bubbling.
- Cool completely before cutting: Let the bars cool fully in the pan (at least 20 minutes). Use parchment overhang to lift out, then slice into squares and enjoy.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days, layering with parchment if stacked. To freeze, wrap individual bars in plastic then store in a freezer bag for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave.
Swaps: Try mixed berries, add vanilla or almond extract, stir chopped nuts into the topping, or substitute a 1-to-1 gluten-free flour blend. Frozen strawberries work but should be thawed and drained—add more cornstarch to compensate for extra moisture.
Swaps: Try mixed berries, add vanilla or almond extract, stir chopped nuts into the topping, or substitute a 1-to-1 gluten-free flour blend. Frozen strawberries work but should be thawed and drained—add more cornstarch to compensate for extra moisture.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 65mg | Fiber: 2g | Sugar: 16g | Vitamin A: 300IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1.1mg