I’m not exactly sure when sheet pan pies (or pie bars) became a thing, but I’m fully on board. Meet my latest obsession: mixed berry sheet pan crumble pie bars, bursting with sweet summer blueberries and blackberries. They may look like a baking project simply because of their size, but they’re surprisingly easy to make. Better yet, this recipe skips the traditional top crust altogether in favor of an effortless oat-and-brown-sugar crumble that bakes up crisp, buttery, and downright irresistible.
One of the best parts of summer is the endless supply of fresh berries and stone fruit, which also happens to mean it’s officially pie season. Americans have had a long-standing love affair with pie, and sheet pan versions deliver everything we love about a classic pie, just on a larger scale. They’re perfect for feeding a crowd, easy to slice into any size bar, and much less fussy than trying to serve perfect pie wedges. For me, they are a go-to dessert for a Fourth of July celebration.
Apple, peach, cherry, strawberry-rhubarb—just about any fruit or combination can be transformed into a jammy filling for sheet pan pie bars. Their popularity has grown so much in recent years that bakers have started creating three- and even four-flavor sheet pan pies, combining favorites like apple, cherry, pumpkin, and pecan into one oversized dessert. While I appreciate the ambition, it feels a bit like the pie version of a turducken. Fun? Sure. Necessary? I’m not entirely convinced.
Pie Fun Facts
- -Pie dates back to the ancient Egyptians, making it one of the world’s oldest prepared foods.
- -The Romans learned to make pies from the Greeks. Their pies were often baked in sturdy reed or pastry shells that served more as baking vessels than as something to eat.
- -According to the Oxford English Dictionary, the word pie became common in the 14th century.
- -The earliest known written pie recipe came from the Romans and featured a rye crust filled with goat cheese and honey.
- -In 12th-century England, pies were primarily savory, and the crust was known as a coffyn, a thick pastry case designed to hold the filling.
- -Sweet fruit pies didn’t become popular until the early 1500s.
- -Pie made its way to America with the first English settlers. Like their English counterparts, early American pie crusts were intended to contain the filling during baking, not necessarily to be eaten.
- -During the American Revolution, the term crust gradually replaced coffyn.
- -Over time, pie became one of America’s signature desserts, eventually inspiring the enduring phrase, “as American as apple pie.”
So for the pie-challenged, this sheet pan pie bar recipe is a clever hack for pie-making and one I strongly encourage you to try. As with any pie, I do strongly encourage making the crust from scratch; trust me, when it’s one of only two elements of a dessert, it matters.
Mixed Berry Sheet Pan Crumble Pie Bars
Ingredients:
For the Pie Dough:
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 20 tablespoons unsalted butter
- 1/2 cup cold ice water
For the Crumble Topping:
- 4 1/2 cups all-purpose flour
- 2 cups whole grain rolled oats
- 1 cup brown sugar, packed
- 1/8 teaspoon salt
- 1/2 cup cold, unsalted butter, cut into 1/2-inch cubes
For the Pie Filling:
- 1 pound fresh blueberries
- 1 1/2 pounds fresh blackberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 1/12 teaspoon vanilla extract
Directions:
- For the Pie Dough: In the bowl of a food processor, such as a Cuisinart, add the flour, sugar, and salt, and pulse on/off to blend.
- Add the butter and pulse until the dough begins to come together to form small balls. Slowly add the water a little at a time while pulsing on/off. Stop when the dough comes together, being careful not to overmix.
- Using your hands, form the dough into a rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
- Once the dough has chilled, on a lightly floured work surface, roll it out into a 15x20-inch rectangle, slightly larger than the 13x18 standard baking sheet you will be using to make the pie.
- Gently fold the dough in half and transfer to the baking pan. Carefully unfold the dough and, using your fingers, press the dough onto the bottom, on the edges, and in the corners of the pan. The dough should come to the top lip of the sheet pan. Using a paring knife, trim any extra overhang. Use your hands to even out the trim all along the rim of the pan. Refrigerate the prepared crust until you have made the filling.
- For the Crumble Topping: In a large mixing bowl, add the flour, oats, brown sugar, and salt. Mix well to combine. Add the cold butter and use your hands to mix well and incorporate slightly but not completely. Set aside.
- In a second large mixing bowl, add the blueberries, blackberries, sugar, cornstarch, and vanilla. Very gently toss to coat and set near your work station.
- Assembling the Pie: Position the oven rack int he bottom third of the oven. Preheat the oven to 425 degrees F. Spoon the fruit mixture into the prepared pie crust. Sprinkle the streusel topping evenly on top.
- Place the pie in the oven and bake, rotating halfway through, until the crust is golden brown and the filling is bubbly, about 40-45 minutes. Remove from the oven and allow to cool for at least 15-20 minutes before slicing.
