Mixed Berry Pie Bars

If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.

butter or nonstick vegetable oil spray, for pan

Pie Dough:
2½ cups all-purpose flour, unbleached
1 tsp. kosher salt
1½ Tbsp. granulated sugar
2 sticks (16 Tbsp.) unsalted butter, cut into small pieces and frozen for 15 minutes
1 Tbsp. apple cider vinegar, chilled

Filling:
all-purpose flour, unbleached, for rolling
3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
1 cup blueberry preserves
3 Tbsp. cornstarch
2 tsp. lemon juice, freshly squeezed
1/8 tsp. kosher salt
1 large egg (optional)
2 tsp. milk (optional)
1 tsp. coarse sugar (optional)

For the Pie Dough:
In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and ¼ cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over process.

Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.

Make Ahead: Dough can also be frozen for up to 3 months; thaw before using.

Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.

Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1" wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Place oven racks in center and bottom of oven. Place a rimmed baking sheet on bottom rack to preheat.

Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.

Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.

Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.

Makes 16 bars.

Make Ahead: Bars can be made 3 days ahead; store in an airtight container at room temperature.