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!
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!
- Flour. I prefer unbleached all purpose flour.
- Butter. I use salted butter, if using unsalted butter add in a pinch more salt.
- 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.
Frequently Asked Questions
I prefer fresh berries but you can use frozen, just make sure they are thawed and well drained.
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 to Store 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
- 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
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