Blueberry Peach Pie Bars are easy pie bars with a flaky buttery crust and decadent peach blueberry filling!

Stack of blueberry peach pie bars with blueberry on top


Summer is winding down, so I’m trying to make the most of it by baking all the fruity desserts that I can!   My neighbor brought me a box full of peaches from her tree, and I couldn’t wait to turn them into peach pie bars.

I had some blueberries on hand, so I added them to the mix as well.

These blueberry peach pie bars are so good, they’re almost beyond words. 

Close up of blueberry peach pie bars

Obviously baking pies is time consuming, mostly due to the pie crust.  I do enjoy baking pies, but I don’t do it too often because of time constraints.  

Pie bars, however, are so easy that there are no excuses not to make them.  

None whatsoever. ๐Ÿ™‚


Blueberry peach pie bars stacked up

These easy pie bars have an easy press-in crust that’s whipped up quickly in a food processor.  Pour the filling over that, then top it with more pie dough.  

The filling for these bars includes Greek yogurt.  It bakes up so moist and decadent, with pops of blueberries and peach bursting through.  

I haven’t been able to stop thinking about these pie bars since we ate them up, and I can’t wait to do a new variation!


Close up of blueberry peach pie bar topped with whipped cream

More summer desserts you’ll love:

Cherry pie by the Kitchn

Peach blueberry crisp

Peach cobbler

Strawberry rhubarb crisp


Yield: 12 pie bars

Blueberry Peach Pie Bars

Blueberry Peach Pie Bars

Blueberry Peach Pie Bars are easy pie bars with a flaky buttery crust and decadent peach blueberry filling!

Prep Time 15 minutes
Cook Time 1 hour
Inactive Time 1 hour
Total Time 2 hours 15 minutes


For the Crust:

  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 12 tablespoons unsalted butter, cold, and cut into small cubes

For the Filling:

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup plain Greek yogurt
  • 6 tablespoons all purpose flour
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 cups peaches, peeled, pitted, and diced
  • 1 cup fresh blueberries

Vanilla Bean Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 teaspoons vanilla bean paste


  1. Preheat the oven to 350 degrees. Line a 9x9" baking pan with foil and spray the foil generously with cooking spray.
  2. In a food processor, pulse together the flour, 3/4 cup sugar, and pinch of salt. Add the cold butter cubes and process in short pulses until the dough is in pea-sized crumbles. Reserve 3/4 cup for the topping, and press the remaining dough into the bottom of the prepared pan evenly. Bake 12-15 minutes or until lightly golden. Cool 10 minutes on a wire rack.
  3. Prepare the filling. In a medium bowl, whisk together the eggs, 3/4 cup sugar, Greek yogurt, flour, salt, and vanilla. Stir in the fruit. Pour the filling evenly over the cooled crust. Crumble the remaining pie dough over the top of the filling and bake 45 minutes, or until golden and set. Cool completely and chill for about 30 minutes before serving.
  4. Prepare the whipped cream. Pour the cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium high speed for 1 minute. Turn off the mixer and add the powdered sugar and vanilla bean paste. Whip on medium high again until slightly stiff peaks form, about 2 minutes. Do not over whip. Serve atop the pie bars and enjoy!


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 382Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 84mgSodium: 45mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 5g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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