Blueberry Pie Bars

This cookie-pie mashup is easy to make and even easier to serve–great for barbecues and summer picnics.

  • prep time 20 min
  • total time 1 hr 55 min
  • ingredients 8
  • servings 8

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2
cup quick-cooking oats
1/4
cup packed brown sugar
1/4
teaspoon ground cinnamon
1/2
cup granulated sugar
4
teaspoons cornstarch
Juice of 1 lemon
4
cups fresh blueberries
  • 1 Heat oven to 375°F. 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.
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