Blueberry-Thyme Pie Bars with Almonds
Moist, tender blueberry thyme pie bars with a crisp almond topping and buttery crust baked to golden in just minutes.
Equipment
- 1 Mixing bowl Large
- 1 Baking pan 9x13-inch
- 1 Oven
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1 tablespoon fresh thyme leaves
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 lemon zest only
- 1 cup unsalted butter cubed and chilled
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup sliced almonds
- 4 cups fresh blueberries
- ½ cup sugar for filling
- 1 tablespoon corn starch
- 1 tablespoon fresh thyme leaves for filling
- 1 lemon juice only
Instructions
Instructions
- Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper.
- In a large bowl, mix all-purpose flour, almond flour, sugar, thyme, baking powder, salt, and lemon zest.
- Add chilled cubed butter and cut it in until mixture resembles coarse crumbs.
- Whisk egg with vanilla extract and almond extract in a small bowl. Stir into flour mixture until combined.
- Press two-thirds of the dough into the bottom of the prepared pan.
- Mix blueberries with sugar, cornstarch, thyme, and lemon juice. Spread over crust.
- Crumble the remaining dough on top and sprinkle with sliced almonds.
- Bake for 30–35 minutes until the top is golden brown and filling is bubbly.
- Cool completely before slicing into bars.
Notes
Let bars cool completely before slicing. Use frozen blueberries if fresh aren't available. Wrap and freeze to store up to 3 months.