Guilt-Free Blueberry Lattice Bars
These 5-ingredient Blueberry Lattice Bars are bursting with a sweet, fresh, and flavorful blueberry filling, and are wrapped up in a buttery pie crust with a pretty lattice design. No one suspected these were vegan, low fat, and made without any added sugar!
Ingredients
- 1 box Immaculate Baking Co. Ready-To-Bake Pie Crust
- 4 cups Fresh Blueberries
- ⅓ cup Lemon Juice (freshly squeezed)
- ½ cup Granulated Erythritol (or sweetener of choice)
- 2 tbs Organic Corn Starch
- ⅛ tsp Salt
Instructions
- In a small saucepan, add the blueberries and lemon juice. Place over medium heat.
- In a small bowl, whisk together the erythritol, starch, and salt. Sprinkle over the blueberries and stir until the mixture is completely coated. Stir occasionally and bring to a boil. Cook until thickened, and when about half of the blueberries have burst, remove from the heat.
- Preheat your oven to 350 degrees Fahrenheit, spray a 9” brownie pan with cooking spray, and thaw the pie crusts at room temperature for ~20 minutes.
- Unroll one pie crust in the brownie pan and press against the “walls” of the pan so that it sticks. Bake for 14 minutes, or until golden brown.
- While that bakes, slice the second pie crust into centimeter-wide strips (I made ½cm strips for extra decoration).
- Scoop the blueberry mixture into the pie crust.
- Arrange the pie crust strips on top of the blueberry filling to make a lattice. Trim the ends of the pie crust strips so that it fits nicely. Carefully slice the exposed crust “walls” so that it’s level with the filling and lattice.
- Bake ~38 minutes, or until the lattice is nicely golden brown and the filling is bubbling. Let cool completely, then cover and refrigerate overnight. Slice the next day, then serve and enjoy!