Sour Cream Raisin Pie Bars: Irresistible Favorite With Buttery Shortbread

Sour Cream Raisin Pie Bars With a Buttery Shortbread Crust

Sour cream raisin pie bars turn a traditional custard pie into tidy, portable squares. A crisp shortbread crust supports a cinnamon-scented raisin custard filling that is creamy without being loose or heavy.

Unlike many old-fashioned sour cream raisin pies, these bars need no meringue. The simpler construction makes them easier to cut, store, and prepare a day before serving.

Essential Concepts

• Use full-fat sour cream for the most dependable filling.
• Prebake the shortbread crust so it stays crisp beneath the custard.
• Bake until the center reaches 170 to 175°F (77 to 79°C) and still trembles slightly.
• Chill completely before cutting.
• Store the bars in the refrigerator for up to four days.

Why Shortbread Works Better Than Pie Dough

Ordinary pie pastry depends on thin layers of flour and fat for flakiness. That structure is appealing in a pie pan, but it can crumble or bend when cut into small squares.

A shortbread crust contains more fat and sugar than standard pastry. Pressing the dough firmly into the baking pan creates a compact base that can support the baked sour cream filling. Prebaking also drives off some moisture before the custard is added.

The crust should be pale gold around the edges, not deeply browned. It returns to the oven with the filling and continues cooking during the second bake.

How the Raisin Custard Filling Sets

The raisin custard filling relies on eggs and cornstarch for structure. Eggs coagulate as they heat, while cornstarch absorbs water and limits seepage after the bars are cut. Sour cream supplies acidity, dairy fat, and the tang associated with old-fashioned dessert bars.

Full-fat sour cream generally produces the smoothest texture. Reduced-fat products contain more water and may include stabilizers that change how the filling sets. They can work, but the finished custard may be softer or slightly rubbery.

Raisins absorb some moisture as the bars rest. Dry, hard raisins benefit from a brief soak in hot water, but they must be drained and dried before entering the custard. Excess water can make the filling weep.

Sour Cream Raisin Pie Bars Recipe

These homemade pie squares are baked in a 9-by-13-inch pan and chilled before slicing.

• Yield: 24 bars
• Preparation time: 25 minutes
• Crust baking time: 18 to 22 minutes
• Filling baking time: 35 to 45 minutes
• Cooling and chilling time: About 3 hours
• Total time: About 4 hours 15 minutes

Equipment

• 9-by-13-inch (23-by-33-centimeter) metal baking pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Flexible spatula
• Measuring cups and spoons or kitchen scale
• Fine-mesh strainer, if soaking the raisins
• Instant-read thermometer, optional
• Sharp knife

Shortbread Crust Ingredients

• 1 cup unsalted butter, softened but not melted (8 ounces or 227 grams)
• 1/2 cup granulated sugar (3 1/2 ounces or 100 grams)
• 2 cups all-purpose flour (8 3/4 ounces or 250 grams)
• 1/2 teaspoon fine salt (3 grams)
• 1 teaspoon vanilla extract (5 milliliters)

Sour Cream Raisin Filling Ingredients

• 3 cups full-fat sour cream (about 25 ounces or 720 grams)
• 1 cup granulated sugar (7 ounces or 200 grams)
• 1/4 cup cornstarch (about 1 ounce or 32 grams)
• 4 large eggs, at room temperature (about 7 ounces or 200 grams without shells)
• 2 teaspoons vanilla extract (10 milliliters)
• 1 1/2 teaspoons ground cinnamon (about 4 grams)
• 1/4 teaspoon fine salt (1.5 grams)
• 1 1/2 cups seedless raisins (about 8 ounces or 225 grams)

Prepare the Pan and Raisins

1. Heat the oven to 350°F (175°C).
2. Line the baking pan with parchment paper, leaving enough paper on two sides to form handles.
3. If the raisins are dry or unusually firm, cover them with hot water for 10 minutes. Drain thoroughly and spread them on a clean towel. Blot until the surfaces are dry.

Make and Prebake the Shortbread Crust

1. Beat or stir the softened butter and sugar until evenly combined and creamy. The mixture does not need to become airy.
2. Add the flour, salt, and vanilla. Mix until the dough forms moist crumbs that hold together when pressed.
3. Scatter the dough across the prepared pan. Press it into a firm, even layer, paying attention to the corners.
4. Prick the surface several times with a fork.
5. Bake for 18 to 22 minutes, until the edges are pale gold and the center looks dry.
6. Set the pan on a heat-resistant surface while preparing the filling. Reduce the oven temperature to 325°F (165°C).

Mix the Baked Sour Cream Filling

1. Whisk the