Road Food: Good food that travels well
Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.
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Blueberry Pie Bars
For the past several weeks, I’ve brought a giant box of blueberries home from my weekly trips to the local farmers market here in Michigan. I pour them by the cupful into our oatmeal and over bowls of Greek yogurt. And I bake them into all my favorite blueberry recipes, which now include these blueberry pie bars.
I “road tested” these bars on the sailboat last weekend and am happy to report that, when wrapped individually, they gave us something to snack on from Friday through Sunday. They’ll keep perfectly well at room temperature (or boat temperature) for several days.
These are perfect for picnics, lunch boxes, hikes, beach days, camping trips, and maybe especially on days spent running from one thing to the next when a sweet, portable treat is just the reward you need for being a grown up and doing all the grown up things.
Individually wrapped, these will keep well in the freezer for up to 3 months.
Recipe Notes
You can use a 21-ounce can or jar of prepared blueberry pie filling to make these bars, or make the filling yourself.
In the bars you see here, I used my favorite homemade blueberry pie filling. You’ll need about 2 1/4 cups of filling, which just happens to be exactly half of one full blueberry pie recipe. To make the exact amount you’ll need for these bars, just cut the recipe in half.
Or, make a full recipe and use the rest of the filling to make something else. For example, when I made the bars you see pictured here, I used the other half to make two mini blueberry pies!
I found these disposable 5-inch pie plates, lined two of them with my favorite foolproof pie crust, divided the remaining 2 1/4 cups of blueberry pie filling between them, added a top crust, and that night, Steve and I each got a little blueberry pie all to ourselves.
You can also use the remaining blueberry pie filling to make a batch of these Blueberry Pie Cookies with Granola! Last year I taught a class on how to make these cookies and you can watch the replay here.
Extra blueberry pie filling will also freeze well, so you could just pop the remaining filling in the freezer for the next time you want to make a batch of blueberry pie bars!