Blueberry-buttermilk pie bars from Dorie's Cookies (page 62) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blueberry syrup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rach3190 on May 11, 2026

    These were actually bland, the custardy-type part just didn't have a lot going on, not our style.

  • Frogcake on February 23, 2024

    These were good and more flavourful once they sat for a day in the refrigerator. I think I will use wild blueberries instead of cultivated ones, and also serve with blueberry syrup. And why not top with whipping cream too! I agree with a solid “B” rating.

  • sofull on November 16, 2020

    Came out just like the picture and tasted just as good. Perfect!

  • et12 on November 10, 2020

    These turned out great! Instructions were easy to follow and the end product looked just like the photo. A nice tangy flavour that’s not too sweet.

  • amandabeck on January 16, 2020

    Dorie's recipes are usually flawless but I don't know what happened with these-- my blueberries inflated and floated to the top of the custard instead of melting into it the way the picture showed. They result was ugly, with three distinct layers, and not particularly tasty. I would try it again if I could figure out what went wrong. Agree so lemon juice would really give life to the custard, too.

  • Rutabaga on August 31, 2019

    These bars were good, but I agree with coryelizabeth that they were a little bland. Maybe adding some lemon juice to the custard filling would do the trick? They still proved very popular at the school potluck where I served them, and were quite packed with berries (I added slightly more berries than called for). They weren't at all soggy, but I'd say it's essential to fully cook the crust and let it cool before baking the topping, and make sure the custard has set completely.

  • coryelizabeth on September 24, 2018

    I'd give these a solid "B." They're easy enough to make and nice enough to eat, but nothing memorable. The bites with the blueberries are pleasant, but neither the crust nor the custard has a strong flavor.

  • someryarns on March 29, 2018

    I wasn't as happy about these as I had hoped I would be. They turned out a little soggy and a little eggy. I would consider making them again, perhaps with a different fruit.

  • bwhip on February 09, 2018

    I’ve made these several times now, and they’re always awesome. Not overly sweet, with a nice crispy, buttery crust, and a really delicious custardy topping. I use about 1 1/3 cups of blueberries to really cover the whole surface of the crust nicely.

  • sosayi on August 14, 2017

    While I really am enjoying these cookies, I did have a few issues in the process. I used a heavy stoneware baking dish, which required me to increase the cooking time for both the crust and custard steps by about 10-12 minutes. Not difficult, as I just kept adding time, but a good thing to note if you use a similar pan. I'd also increase the amount of blueberries next time (for both flavor and looks). I weighed out mine, and still added another handful, but my bars have nowhere near the saturation of berries shown in the photos. In all, I'd definitely make them again, but just would change a few things!

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