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.
We do love pie though and if you are looking for a pie recipe be sure and checked out this Strawberry Rhubarb Pie, Easy Apple Pie and Fresh Peach Pie. Find all my pie recipes here.
I am lucky enough to live in the Pacific Northwest where fresh berries are plentiful, especially in the summer. I am able to grow a lot of them right in my own backyard and also have weekly farmer’s markets where I can pick up just about any berry I want. One berry that is unique to Oregon is the Marionberry, it’s a cross between a raspberry and a blackberry and one of my favorites. I often make these Blackberry Pie bars with Marionberries but for those of you not in Oregon, blackberries are delicious!
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!
How to Make Blackberry Pie Bars
- Shortbread Crust – is a layer of butter, sugar and flour. The dough can be mixed together by hand using a pastry blender or in a food processor. 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 crust 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.
- Filling: after baking the crust, remove it from the oven and top it with a mixture of sugar, eggs, sour cream and blackberries. If you would like, you can substitute half of the sour cream for Greek yogurt. I have done that before and it works beautifully. Then sprinkle the top with the other half of the shortbread mixture and bake again for 45-55 minutes.
Can I Use Frozen Berries?
I prefer fresh berries but you can use frozen, just make sure they are thawed and well drained.
This recipe is fabulous with fresh marionberries, 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 to Store Blackberry Pie Bars
I keep any leftover pie bars in an airtight container in the refrigerator, they will last 2-3 days refrigerated. I don’t like the way they freeze so eat them fresh!
If you love blackberries try these other yummy blackberry recipes:
- Blackberry Balsamic Pork Tenderloin
- Pizza with Blackberry and Basil
- Blackberry Cobbler
- Marionbery Cobbler
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Blackberry Pie Bar Recipe
Blackberry Pie Bars
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 1/4 tsp. salt
- 1 1/2 cups butter chilled
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all purpose flour
- pinch salt
- 2 16 oz. blackberries, defrosted and drained or fresh!
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
Originally posted July 30, 2008
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