Blackberry Pie Bars

These blackberry pie bars are packed with plump blackberries and surrounded by a flaky and buttery crust for a new summertime favorite.

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Juicy blackberries with a delicious butter crust surrounding every bite make these blackberry pie bars a must-bake treat. They have all the lovely tangy sweetness we adore in a blackberry pie, but they take a fraction of the time to make and bake.

Blackberry Pie Bars Ingredients

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This dessert features a crumbly, lemon-zested crust and a luscious blackberry filling with a perfect balance of natural sweetness and bright lemony tartness.

You’ll need:

For The Crust And Topping:

• 3 cups of all-purpose flour
• 1½ cups of sugar
• ¼ teaspoon of salt
• Zest of 1 large lemon 
• ½ cup of unsalted sweet cream butter, cold and cut into small cubes
• 3 eggs, slightly beaten 

For The Blackberry Filling:

• 4 cups of fresh blackberries, cut in half
• 1 tablespoon of fresh-squeezed lemon juice
• 1 tablespoon of cornstarch 
• ¾ cups of sugar

PRO TIP:

Blackberries should be stored in the refrigerator after purchasing or picking. They are best used within 3 days.

Substitutions And Additions

BERRIES: For this recipe, you can use any kind of berries you’d like in place of the fresh blackberry filling.

Try blueberries, raspberries, or even a mix of berries. You can use strawberries as well, although you need to slice them, and the added juice in them will make your bars turn out with a slightly different texture.

LEMON ZEST: Orange zest can offer a citrusy twist if you’re out of lemons. The aroma and flavor will be distinct, lending a new dimension to your bars.

How To Make This Blackberry Pie Bars Recipe

Once you make the tasty crust, you can assemble the dessert by layering the crust, blackberries, and a sweet, crumbly topping.

STEP ONE: In a stand mixer, add the flour, sugar, salt, and lemon zest. On low speed, mix the flour mixture until combined.

STEP TWO: Add in the cold unsalted butter and mix until you get pea-sized pieces of butter.

STEP THREE: Add in the beaten eggs and mix until a crumbly dough comes together.

STEP FOUR: Line a 9×13-inch baking dish with parchment paper, allowing for overhang so that you can lift the cooled bars out of the pan to cut.

Press ⅔ of the dough evenly into the bottom of the pan and set aside.

STEP FIVE: In a large mixing bowl, combine the blackberries, lemon juice, cornstarch, and sugar and mix until combined.

STEP SIX: Pour the blackberry mixture over the top of the crust and even it out with a rubber spatula.

STEP SEVEN: Crumble the remaining pie dough over the blackberry filling.

STEP EIGHT: Bake in an oven preheated to 350°F for 45 to 50 minutes or until the top crust appears slightly golden brown.

STEP NINE: Pull the baking dish out of the oven and set it aside to cool completely before cutting the bars. 

How To Serve These Blackberry Crisp Bars

These easy blackberry pie bars are lovely served warm or cold.

Top with a little bit of whipped cream, and add a scoop of vanilla ice cream on the side for a decadent dessert or the perfect afternoon snack.

How about a cold and refreshing iced tea or homemade hot chocolate to wash them down?

Do you have an abundance of blackberries on hand? Try our blackberry cobbler for another great recipe. For more tasty squares, check out our pecan pie bars.

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Storing These Blackberry Crumble Bars

We have a few helpful tips for storing these fruity bars to enjoy later.

IN THE FRIDGE: Store these blackberry pie bars in a covered container or covered in plastic wrap in the refrigerator for up to three days. 

IN THE FREEZER: These blackberry bars can be frozen in an airtight container for up to three months.

A burst of fresh blackberries is in every bite of these blissful bars. A thick and delicious butter pie crust acts as a base for these delectable blackberry pie bars making them taste just like pie.

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Blackberry Pie Bars

5 from 3 votes

These blackberry pie bars are packed with plump blackberries and surrounded by a flaky and buttery crust for a new summertime favorite.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

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Ingredients

  

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Crust

• 3 cups flour
• 1½ cups sugar
• ¼ teaspoon salt
• lemon zest, from 1 large lemon
• ½ cup unsalted sweet cream butter, cold and cut into cubes
• 3 eggs, slightly beaten

Blackberry Filling

• 4 cups fresh blackberries, cut in half
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon cornstarch
• ¾ cups sugar

Instructions

 

• Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper allowing for overhang so that you can lift the cooled bars out of the pan to cut.
• In a stand mixer, add the flour, sugar, salt, and lemon zest. On low speed, mix until combined.
• Add in the butter and mix until you get pea-sized pieces of butter.
• Add in the beaten eggs and mix until a crumbly dough comes together.
• Press ⅔ of the dough evenly into the bottom of the parchment-lined baking dish and set aside.
• In a large mixing bowl, combine the blackberries, lemon juice, cornstarch, and sugar. Mix until combined.
• Pour the blackberry mixture over the crust and even it out with a rubber spatula.
• Crumble the remaining dough over the blackberry filling.
• Bake in the preheated oven for 45 to 50 minutes or until the crumble appears slightly golden brown.
• Pull the baking dish out of the oven and set it aside to cool completely before cutting into bars.

Notes

• Blackberries should be stored in the refrigerator after purchasing or picking. They are best used within 3 days.
• Making the crust can be done in the bowl of a food processor, or in a large bowl with a pastry blender.
• Cleaning fresh blackberries is easy. The best way is to pour them into a colander. Discard any errant leaves or stems. Set the colander in the sink and run water over the berries. Leave it to drain for a few minutes.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.

Nutrition

Calories: 366kcal | Carbohydrates: 67g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 132mg | Fiber: 3g | Sugar: 40g | Vitamin A: 399IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 2mg

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