Raspberry, White, and Blueberry Pie Bars

 Like most of you, we enjoyed a relaxing 4th of July morning, beginning with a 2 mile fun, followed by homemade blueberry pancakes, and a 3 hour experience at our garden, harvesting veggies and picking bugs off the brassicas (ok maybe the garden part was a little more unique).  Once we returned home, I finished whipping up this delicious dessert for my parent’s cookout. This dessert that has become a family favorite these last few weeks!

You see, my family loves pie.  Especially my father.  For fathers day, I made these no-bake pie bars, taking advantage of the fresh summer berries, because nothing beats a fresh blueberry-raspberry pie. A week later I made them again while visiting my family in Michigan and my Grandfather approved (and he’s a tough critic). My grandma was the expert pie baker and always taught me that all pie recipes are too sweet and to use half or less of the sugar. I definitely agree. Let’s taste the real food goodness, not just added sugars. When these bars were requested again for the 4th, I knew I had to share the love with everyone! 

This recipe is super simple. I’ve been making similar fillings for quite some time, using plain gelatin to hold it all together instead of a starch thickener as with regular hot pies. One of my favorite cookbooks (Nourishing Traditions) has a similar pie filling recipe that inspired me to make these bars.  I’ve played around with a few different flours and flavors for the crust and settled on this Oat-Flour recipe. You can also add a whipped topping, either the dairy or non-dairy variety, or skip the topping altogether.  Enjoy!


Raspberry, White, and Blueberry Pie Bars

The GreeneBerger
This is the perfect summer treat, using the seasonal berries, these pie bars provide all the goodness of summer in a cool refreshing bite of pie. Keep refrigerated
Cuisine American
Servings 12 pieces


For the Crust

  • 1/2 cup Grass-Fed Butter cold, may substitute ghee or coconut oil
  • 1 cup gluten free flour blend
  • 1 cup gluten free oat flour
  • 1 egg
  • 3 tbsp. honey
  • 1 tbsp. vanilla extract
  • 1/8 tsp. Himalayan or sea salt
  • 3 tbsp. cold water

For the Filling

  • 3 cups blueberries organic, fresh or frozen
  • 2 cups raspberries organic, fresh or frozen
  • 1.5 tbsp. gelatin unflavored
  • 4.5 tbsp. water
  • 2/3 cup water
  • 1/3 cup honey
  • 1 tbsp. lemon juice freshly squeezed

For the Topping (with Dairy)

  • 1.5 cups heavy cream organic, not whipping cream
  • 1 tsp. vanilla extract
  • 1/2 tbsp. honey or maple syrup

For the Topping (Dairy-free)

  • 1.5 cups coconut cream
  • 1 tsp. vanilla extract
  • 1/2 tbsp. honey or maple syrup


Prepare the Crust

  • Preheat oven to 350 degrees.
  • Whisk the gluten free flour, oat flour, and salt a large mixing bowl (note: you can grind oats in a food processor or Vitamix to make flour)
  • Cut the cold butter or coconut oil into chunks and mix in with the flour until crumbly and butter is broken into little pieces.
  • Knead in the egg, vanilla extract, honey, and cold water and mix until all ingredients are thoroughly combined (hands work well to mix)
  • Grease a 9x13 pan with butter or coconut oil. Press dough evenly into pan, making a small lip around the outer edges. Bake at 350 degrees for 15-18 minutes until golden, and edges begin to brown. Allow crust to cool.

Prepare the filling while crust is baking

  • Place half the blueberries (1.5 cups) and half the raspberries (1 cup) into a food processor and blend to liquefy. Add in water, lemon juice, and honey; blend to combine. In a small saucepan, heat the 4.5 tbsp. of water over low heat. Sprinkle unflavored gelatin evenly into the water and immediately whisk to melt. Continue to whisk until there are no lumps and gelatin is completely dissolved. Pour gelatin mixture into the food processor with berry mixture while it is running. Transfer filling into a large bowl and stir in remaining berries (may add additional whole berries if desired) Pour the berry filling into the cooled crust and refrigerate for 3 hours or until filling is solidified.

Whipped Topping

  • Pour cold heavy cream into a large chilled bowl. Using a hand or stand mixer on the highest "whip setting", whip the heavy cream for about 5-7 minutes, scraping sides of bowl periodically. Once cream begins to thicken and form stiff peaks, stir in honey and vanilla. Do not over-mix and make butter!
  • For coconut cream whipped cream, chill a can of full-fat coconut milk (or use a can of coconut cream); this allows the cream to separate from the liquid. Scrape solidified cream into a bowl (not the liquid) and whip for several minutes with honey and vanilla until fluffy. Keep cold.
  • Spread whipped topping over the berries once they are completely solidified. Top with additional berries if desired.
God Bless America


Pie Bars without whipped topping (equally delicious)