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Blackberry pie bars are a great way to get all the delicious flavor of blackberry pie without the fuss of baking a pie! A buttery shortbread base, a creamy berry center and a streusel top and no rolling out a pie crust make for the perfect dessert.
Why You’ll Love This Recipe!
Our family loves them! Blackberry pie bars are fantastic!!! They were a huge hit with the whole family including my parents. After eating one Cali said, “You have to put these on the blog.” That has become the standard at our house, is it blog worthy or not? These Blackberry Pie Bars definitely are!
Easy And Quick! You get all the flavor of a blackberry pie but these blackberry pie bars are so much easier!!
Ingredients Needed
- Flour. I prefer unbleached all purpose flour.
- Granulated Sugar
- Salt
- Butter. I use salted butter, if using unsalted butter add in a pinch more salt.
- Eggs
- Sour cream or you can use plain Greek Yogurt.
- Blackberries. You an also use raspberries or marionberries.
How to Make Blackberry Pie Bars
- Combine butter, sugar and flour in a bowl with a pastry blender or in a food processor. Mix until crumbly.
- Set aside 1 1/2 cups of the mixture for the topping. The dough may seem a bit crumbly at first but the heat of your hands will bring it together as you push it into the pan.
- Use your fingers to push the remaining crumb topping mixture into the bottom of a 9 x 13 pan. You want the other half of the mixture to remain crumbly to crumble over the top of the bars later.
- Bake the crust at 350 degrees F for 12-15 minutes or until it just begins to brown at the edges.
- In a bowl combine the filling ingredients including the eggs, sugar, sour cream, flour and salt.
- Gently fold in the blackberries.
- When the crust is done, remove from the oven and top it with the filling mixture.
- Sprinkle the top with the other half of the shortbread mixture and bake again for 45-55 minutes.
Tips from leigh Anne
- These blackberry pie bars are delicious served warm, room temperature or cold.
- Add a dollop of whipped cream or a scoop of vanilla ice cream to them for an amazing dessert.
- These bars also make the perfect treat to enjoy with a cup of coffee or tea. Make them for a potluck, BBQ or any family gathering.
Frequently Asked Questions
Can I use frozen berries?
I prefer fresh berries but you can use frozen, just make sure they are thawed and well drained.
What other kind of berries can I use?
This recipe is fabulous with fresh blackberries but fresh or frozen blackberries, blueberries or raspberries are delicious too. Really, these pie bars would be good with any berry or a combo of berries you want to try! I just don’t recommend strawberries as they have more water in them and get really mushy.
How do I store leftover blackberry pie bars?
I keep any leftover pie bars in an airtight container in the refrigerator, they will last 2-3 days in the fridge. I don’t like the way they freeze so eat them fresh!
If you love blackberries try these other yummy blackberry recipes:
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Blackberry Pie Bars
Ingredients
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 1/4 tsp. salt
- 1 1/2 cups butter chilled
Fruit Filling
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all purpose flour
- pinch salt
- 4 cups blackberries, defrosted and drained or fresh!
Instructions
For the crust and topping:
- Preheat oven to 350 degrees F
- Grease a 9 x 13 baking pan
- Combine the flour, sugar and salt in a food processor fitted with the metal blade
- Process until fully combined
- Cut the butter into 1/2 inch cubes
- Add the butter to the flour mixture and process until the butter is evenly distributed, but the mixture is still crumbly
- Reserve 1 1/2 cups of the crumb mixture for the topping
- Press the remaining crumbs into the bottom of the prepared pan
- Bake the crust for 12-15 minutes or until it is golden brown
- Cool for at least 10 minutes
To make the filling:
- Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries
- Spoon the mixture evenly over the crust
- Sprinkle the reserved crumbs evenly over the top
- Bake for 45-55 minutes or until the crust is lightly browned
- Cool for at least 1 hour before cutting
Tips & Notes:
- These blackberry pie bars are delicious served warm, room temperature or cold.
- Add a dollop of whipped cream or a scoop of vanilla ice cream to them for an amazing dessert.
- These bars also make the perfect treat to enjoy with a cup of coffee or tea. Make them for a potluck, BBQ or any family gathering.
Nutrition Facts:
Peggy McHale says
I am going to try your recipe tomorrow.
will let you know.
Leigh Anne Wilkes says
Enjoy!
Stanton Bowmer-Vath says
This was a giant hit with my family too. I have mede various types of berry and apple pies over the years but this one seems to make the blackberry seeds disapear. WONDERFULL !!
Mark says
Attention people who don’t want blackberry seeds stuck in your teeth: You can juice the berries and mix it into the egg mixture. I added additional thickener because it was a lot of juice and made it very thin. Our berries are very sweet this year, so I also left out over half the sugar, which didn’t help. I was worried the top crust would sink down before it could firm up, so kept adding small amounts of flour and letting it fully absorb before testing it. Once chunks of crumbles didn’t sink in the thin batter, I popped it into the oven and pulled out pie bars with a dark purple center the consistency of a creamy pumpkin pie! So much blackberry goodness with NO SEEDS!! HUGE hit! Thank you so much for sharing!