Ingredients
Pie Crust
- 1 cup frozen unsalted butter
- 2 1/2 cups all-purpose flour (*see notes below for measuring*)
- 3 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste
- 7-10 tablespoons ice water
Cherry Filling
- 2 1/2 cups frozen sweet red cherries (*see notes below for fresh*)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Topping
- 1 egg (lightly beaten)
- Turbinado sugar (optional)
Instructions
- Prepare Butter: Grate the frozen sticks of butter into a bowl and keep it in the freezer until ready to use. This helps incorporate the butter evenly for a flaky crust.
- Line the Pan: Line a metal 8×8-inch baking pan with parchment paper, making sure to cover all four sides for easy removal. Set aside.
- Mix Dry Ingredients: In a stand mixing bowl, whisk together the flour, granulated sugar, and fine sea salt until evenly combined.
- Incorporate Butter and Liquids: Add the frozen grated butter to the flour mixture and mix on low speed until the butter is coated in flour. Then add the vanilla paste and 7 to 10 tablespoons of ice water gradually, mixing until the dough clumps together. The dough should feel soft and hydrated but not sticky.
- Divide and Chill Dough: Divide the dough into two equal parts, about 355 grams each. Press one half into a slab, wrap tightly in plastic wrap, and chill. Press the other half into the bottom of the lined pan and chill as well for 30 minutes. Preheat the oven to 375°F (190°C) during this time.
- Make Cherry Filling: In a pot, combine frozen cherries, sugar, and lemon juice. Cook over medium heat for 15 to 20 minutes, stirring and mashing occasionally, until the cherries release their juices and the mixture starts to thicken. Mix cornstarch with water to form a slurry, stir it into the cherry mixture, and cook for an additional 2 to 3 minutes until thickened. Set aside.
- Bake Bottom Crust: Bake the chilled bottom crust for 25 to 35 minutes, or until the edges turn golden brown and the top looks dry.
- Prepare Lattice Top: While the bottom crust bakes, roll out the second slab of dough on a lightly floured surface into a 9×9-inch square. Cut into 1/2-inch strips.
- Assemble Lattice: On a parchment-lined baking sheet, weave the strips into a lattice pattern. Trim the lattice edges to about 7.5×7.5 inches for neatness. Freeze the lattice until firm enough to handle and transfer.
- Assemble Bars: Once the bottom crust is baked, spread the cherry filling evenly over it. Carefully place the frozen lattice top on the cherry filling.
- Finish and Bake: Brush the lattice crust with the lightly beaten egg and sprinkle turbinado sugar on top if desired. Bake for 25 to 30 minutes or until the lattice crust is golden brown.
- Cool and Serve: Let the pie bars cool completely on a wire rack for 1 to 2 hours. Once cool, remove from pan and cut into 16 small bars or 6 to 8 larger ones. Enjoy your cherry pie bars!
Notes
- Measure flour by spooning into the measuring cup and leveling off for accuracy to avoid dense crust.
- For fresh cherries, pit and weigh the same amount as frozen cherries before using.
- Using frozen butter grated into the dough creates a flakier crust due to better distribution.
- Chilling dough before baking helps prevent shrinkage and improves texture.
- Turbinado sugar adds a crunchy, sweet topping but is optional.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
