Strawberry Pie Bars
Crisp pecan-studded crust topped with fresh, juicy strawberries makes these Strawberry Pie Bars a delightful dessert or snack. Easy to bake and perfect for everyday enjoyment, they’re packed with fiber, antioxidants, and heart-healthy fats, making them as wholesome as they are delicious.
Equipment
- 8×8-inch square baking pan, lined with parchment paper
- Electric stand mixer with paddle attachment
- Medium mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Oven
Ingredients
For the Crust:
- 1 cup 2 sticks unsalted butter, softened
- ⅓ cup granulated sugar
- ¼ cup light brown sugar lightly packed
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅓ cup chopped pecans
For the Strawberry Filling:
- 4 cups fresh strawberries hulled and chopped (about 2 pints)
- 2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter melted
- 2 tablespoons instant tapioca
For Serving:
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Oven: Begin by positioning an oven rack in the center of your oven and preheating it to 375°F (190°C). Line an 8×8-inch square baking pan with parchment paper, leaving a couple of inches of overhang on two sides. This extra parchment will help you lift the bars out easily once baked. Lightly spray the pan with non-stick cooking spray to prevent sticking and set aside.
- Cream the Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, light brown sugar, and pure vanilla extract. Beat on medium speed for 3 to 5 minutes, until the mixture is pale, smooth, and fluffy. Stop occasionally to scrape down the sides and bottom of the bowl to ensure all ingredients are evenly combined. This step is crucial for a light, tender crust.
- Incorporate Dry Ingredients into the Crust: Reduce the mixer speed to low and gradually add the all-purpose flour, kosher salt, and ground cinnamon. Mix only until the flour is fully incorporated and a slightly crumbly dough forms. Overmixing at this stage can make the crust tough, so aim for just combined.
- Press the Base Crust into the Pan: Reserve about one-third of the dough for the topping. Scatter the remaining dough into clumps across the bottom of the prepared pan. Lightly flour your fingers and gently press the dough evenly to cover the bottom and slightly up the sides of the pan, about a half-inch thick. This forms the sturdy, buttery base for your strawberry filling. Place the crust in the refrigerator for 15 minutes to firm up slightly before baking.
- Bake the Crust Until Golden: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until the crust turns a light golden brown and feels set to the touch. Remove from the oven and allow it to cool slightly while preparing the strawberry filling and topping.
- Prepare the Crumb Topping: In a small bowl, combine the reserved dough with the chopped pecans. Mix gently with your fingers or a spoon until evenly combined. Set aside. This mixture will create the delightful crunchy topping for your pie bars.
- Prepare the Strawberry Filling: In a medium mixing bowl, combine the hulled and chopped strawberries with fresh lemon juice, granulated sugar, ground ginger, cinnamon, and freshly grated nutmeg. Gently toss the ingredients together, then let the mixture rest at room temperature for about 15 minutes. This allows the strawberries to release their natural juices, enhancing flavor and creating a lightly syrupy consistency.
- Add Butter and Tapioca to Filling: After the strawberries have rested, drizzle in the melted butter and sprinkle the instant tapioca over the mixture. Gently stir to combine. The tapioca will appear coarse in the raw mixture but will dissolve and thicken the juices as it bakes, ensuring a perfectly set filling.
- Assemble the Pie Bars: Evenly spread the strawberry mixture over the pre-baked crust, ensuring that the fruit covers the base completely. Take small pieces of the pecan-dough mixture and pinch them with your fingers to form medium-sized clumps. Distribute these evenly over the top of the strawberry layer. It’s okay if the topping doesn’t fully cover the filling; it will create a rustic, appealing look.
- Bake the Bars: Return the assembled pan to the oven and bake for 30 to 40 minutes. The topping should turn golden brown, and the strawberry filling should be bubbling along the edges. If you notice any dry tapioca bits after baking, gently stir them into the filling while still warm so they absorb the juices and dissolve completely.
- Cool and Chill for Easy Slicing: Once baked, remove the pan from the oven and allow the bars to cool completely at room temperature. For easier slicing, place the pan in the refrigerator for at least 1 to 2 hours. Chilling firms the bars, allowing them to hold their shape when lifted from the pan.
- Remove and Serve: Using the parchment overhang, lift the bars carefully out of the pan and place them on a cutting board. Slice into 12 even bars using a sharp knife. Just before serving, dust the top lightly with powdered sugar for a sweet, decorative finish.
- Storage Tips: Store leftover bars individually wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. These bars also freeze well; wrap each piece tightly and freeze for up to 1 month. Thaw at room temperature before serving for a fresh, soft texture.
Notes
- Use ripe, fragrant strawberries for the best flavor; under-ripe berries may taste tart or watery.
- Instant tapioca is essential for thickening the filling—regular tapioca or cornstarch may alter the texture.
- Chilling the crust slightly before baking helps it stay firm and prevents shrinking.
- The crumb topping can be adjusted: add more pecans for extra crunch or a pinch of brown sugar for added sweetness.
- For easier slicing, use a sharp knife and wipe it clean between cuts to maintain neat edges.
