Blackberry Pie Bars

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Crumbly moist pie dough with sweet juicy blackberries combine to make these Blackberry Pie Bars! Get the deliciousness of pie without rolling out the pie dough!

Blackberry Pie Bars in a baking pan with pie server.

These easy blackberry pie bars are extra delicious with their thick buttery pie crust and blackberry filled bites. 

While they look impressive, they are also very easy to whip together and get into the oven.

You can use any kind of berries you have on hand or even a mixture of berries for these pie bars, the flavor is easily changed!

Like pie, they are also amazing if you serve them warm with a scoop of ice cream to really take them over the top! 

Blackberry Pie Bars sliced into squares with a pie server.

Blackberry Pie Bar Dough

The best way to make this pie dough is to use a food processor.

Otherwise, you will need to do it by hand by cutting the butter into the flour with a fork and it will take a lot more work.

Crumbly moist pie dough with sweet juicy blackberries combine to make these Blackberry Pie Bars! Get the deliciousness of pie without rolling out the pie dough! #BlackberryPieBars #BarRecipes #Dessert #BlackberryRecipes #PieRecipes #BlackberryPie #DessertRecipes #BerryRecipes

Like a classic pie dough, we use cold butter cut into squares to make our pie bar dough. 

With a food processor, this easy dough recipe will only take a few minutes.

Blackberry Pie Bars on a cooling rack.

Can I use different fruit in these pie bars?

Yes! You can use any berry with the same results, except strawberries.

Strawberries you have to slice and they can cause a little more liquid. However, they do still work, just a little different final result.

If you want to do a different spin with strawberries, I really recommend you check out my Strawberries and Cream Hand Pies!

For other fruits, if it’s a dryer fruit (like apples), they work as well. Dried fruits are also another good option.

However, I personally find these pie bars to be the best when made with the following:

  • Blackberries
  • Raspberries
  • Blueberries
  • or a mixture of those three! 

These Blackberry Pie Bars are delicious and don’t require you to roll out a perfect pie dough.

The burst of fresh blackberries with a delicious butter pie crust surrounding them is absolute perfection. 

If you love this recipe, you will also love my families recipe for Skillet Berry Cobbler that requires no pie crust and combines Raspberries and Blackberries!

When you try this recipe, please leave a review/comment below and let me know how the recipe turns out for you!

Yield: 12 pie bars

Blackberry Pie Bars Recipe

Blackberry Pie Bars topped with crumbles on a sheet pan with a serving utensil.

Crumbly moist pie dough with sweet juicy blackberries combine to make these Blackberry Pie Bars! Get the deliciousness of pie without rolling out the pie dough!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Zest and juice of one lemon, divided
  • 1 cup (2 sticks) cold unsalted butter, cut into 1 inch slices
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 cups fresh blackberries
  • 4 teaspoons cornstarch

Instructions

  1. Preheat the oven to 375°F. Grease a 9×13 inch pan.
  2. In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly.
  3. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
  4. In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  5. Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
  6. Cool completely before cutting into squares. Store in an airtight container.

Nutrition Information:

Yield:

12 bars

Serving Size:

1

Amount Per Serving: Calories: 253Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 92mgCarbohydrates: 55gFiber: 4gSugar: 28gProtein: 4g

Want to Save This Recipe?

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

79 Responses
  1. Pokie3inSanD

    These were so, so good! I only had frozen berries and was afraid there would be to much liquid so I ended up cooking it on stove to make sure it would thicken. Glad I did, as I needed to add a little clear gel (or cornstarch). This will be my go-to recipe for using up any berries. Thanks for a great recipe!

  2. Barbara

    I’ve made these twice now, with frozen blackberries (I strained off the extra liquid from defrosting and made blackberry ice cream). They were a big favourite with everyone – my husband says the lemon really brings out the flavour – and even though I don’t have a food processor, still easy to make.

  3. Grace Doss

    Just made the recipe. Really like it.
    A little too tangy. Would use a half a lemon instead of a whole one. Adding a drizzle on top will sweeten it.

  4. Teela

    so easy and looks incredible! Haven’t tried them yet because I’m bringing them camping in the morning. Thank you thank you

  5. Donna

    My hubby and I loved this recipe! They were so dood that I had to hide them from me! I used some extra zest in the berries and just a dash of salt. Those were the only changes I made. Yummy!!!

  6. Andrea

    Very very tasty. My mother absolutely loves blackberry pies and cobblers and now she loves these pies bars as well. I look forward to trying different berries in the mix.

    1. Bianca

      I just made those with frozen berries today, and this worked fine – not soggy at all. Could have been a bit sweeter for me (but maybe that was just the berries being a bit tart). My husband loved them exactly as they were.

    1. Pokie3inSanD

      My guess is it was too much flour. I always try and measure flour by weight rather than cup. These are definitely worth another try! If you do, make sure to aerate the flour before you measure and use a spoon to fill the measuring cup. When you mix it in the food processor, the dough should hold its shape if you squeeze it in your hand. If not, you’ve added too much flour.

  7. Shirin

    It was an easy and delicous dessert let it cool completely and if you leave in a hot area i recommend to keep it in refridgerator and as you can guess it will be so fruity,if you are in love with fruity desserts,its the recipie!

  8. Carol Clarke

    HI! I made these for church choir and someone could not eat due to seeds. Can this be made with blueberries? I assume so, but someone suggested less sugar in the cornstarch/lemon juice w/fruit mix. Opinion, please. Thanks for this GREAT recipe

    1. Jessica

      Hi Carol! I would keep everything exactly the same and just use blueberries! This recipe works great with any kind of berry. Hope you enjoy your blueberry pie bars! 🙂 

  9. Jackie

    Hi. Our friend brought over a tray full of black berries. searched the internet for recipes. ’bout died when I saw 40+ recipes available online. i thought, no way am i going to peruse let alone find one and the time to bake. luckily came across your website and decided to try your bar recipe. well… the house smells amazing. the recipe was very easy and came together in no time. i substituted vanilla extract for almond because i ran out of the vanilla. looks amazing and I can’t wait to cut into it. Thank you!!

  10. mike d

    I doubled the recipe and it made 3-8×8 pans.  Substituted gluten flour and added approx a half cup of extra sugar per batch to the berries.  I sprinkled a little brown sugar on top as well before placing in the oven.  I might consider adding an extra yolk next time.  It was great and will make again.

  11. Jane

    I just made this with a mix of frozen blackberries, raspberries, and blueberries. I was a little concerned that they might be too wet, so I made just a little more dough to put on top. I don’t think they even needed the extra dough, they were delicious just as they were. I’d definitely make these again. Thanks for a great recipe!

  12. Judy

    I just made these and they are soo good! The lemon is such a perfect tangy touch, and the berries just burst with deliciousness.

    I halved the recipe to make a smaller pan. I found that I only needed 30-35 minutes cooking time, and I covered mine with foil half way through to keep the topping from burning.

    Anybody have any ideas as to how to store/freeze them?

    1. Jessica

      So glad you enjoyed them! Thanks for taking the time to come back and comment on them! To store them, I leave them in an airtight container at room temperature for up to 3 days. I have not tried freezing them yet. If you do, please share how it turns out!

  13. Rebecca

    I often get skeptical of recipes found on blogs because the photographs make the desserts look so damn good and mine never turn out like that. WELL, your recipe changed that. It was absolutely easy to make (thank you food processor) and it looked (almost) as good as yours =)

    These were delicious pie bars. I didn’t have enough blackberries so I combined 2 cups of blackberries with 1 cup of raspberries and 1 cup of blueberries. Turned out wonderfully. Thank you so much!

  14. Gabe

    Is there something to add to last bit of dough to make it more crumbley? I hand mixed my dough, it was kinda sticky, hard to add the crumbles to the top, ended up kinda like little dough balls…

    1. Jessica

      Hi Gabe, if you needed, you can add a little extra flour. But while it will be a little sticky, it should be able to turn into a crumbly top. Hope they baked up perfectly and you enjoyed them!

  15. Daniel Tandy

    Just made these and were delicious! I decided to glaze half of them with a thin orange juice and icing sugar mix. It just takes the edge of the sharpness for those with a slightly sweeter tooth. Thanks for posting!

  16. Emily Rose

    surprised my mom with a batch of these when she got home from work. she loved them and so did I!! Best with fresh picked blackberries!

  17. Carolina

    These look delicious! One question, I don’t have a food processor or a powerful blender. Should I just cut in the butter and then add the egg and vanilla or should I just put it all in a bowl and cut on the butter with it?

    1. Jessica

      Yep – you can do it by hand! Just prepare for it to take a while. It’s a lot like making regular pie crust – just not as moist.

        1. Jessica

          No, but you could use two knives, forks or a pastry cutter instead. It’s just harder to do by hand, but not impossible!

  18. Aimee

    I just made these today and the only thing I changed was I made them in an 8×8 pan and halved the recipe. They were delicious!! I think when I make them again I might add a little more flour to the dough if I am going to half them because I still had to use 1 egg and it made them a little wetter.

  19. Lisa C

    I made these for our Sunday School class a couple of weeks ago, and they were devoured! They really do taste like blackberry pie. I will be making them again for a girl’s weekend away. Bring on the ice cream!! Thanks for the great recipe.

  20. Alexandra @ Confessions of a Bright-Eyed Baker

    These look heavenly! All that fresh fruit bursting through is just gorgeous. 🙂 And I kinda think that when you can make pie bars that are just as good as pie, why go through the pie-making hassle?

  21. Gerry @ Foodness Gracious

    I freakin’ love pie bars, almost more than pie itself! Gimme one of these and an espresso now..

  22. AJ

    I tried these this afternoon. They were easy to make and got rave reviews all around. Do you think frozen blackberries would work?

    1. Jessica

      I think you could use frozen berries if you made completely positive there was no extra water/frozen ice stuck to them. Would hate for the bars to turn out soup-y!

      1. Sharon

        Jessica,
        Would you recommend defrosting frozen berries completely? Would I want to drain them and omit the liquid?
        Thank you

  23. Joanne

    That is a LOT of traveling! I’m exhausted just thinking about it! In fact, I think I”ll need a few of these bars to sustain myself!

  24. Laura Dembowski

    Blackberries are one of my favorite fruits and it’s hard to find good recipes using them. These looks so great!

  25. Leah | So, How's It Taste?

    These are absolutely stunning…and calling my name! I’m so down with anything that tastes like pie but doesn’t require making the dough. I love blackberries, too, so I’m sold!

    1. Natasha Manning

      Ordered 3.5kg of frozen blackberries by accident so was looking for recipes & found this one!! 
      They are delicious & frozen berries worked fine, I had to be careful of extra juice so used a strainer but results were delicious. Will definitely be adding it to my collection & it would seem I do quite like blackberries :))  xx 

  26. Averie @ Averie Cooks

    I love baking with fruit and have a cake next week that uses blackberries. I love love these bars! And glad they’re bars rather than a pie – faster and less fussy 🙂 Pinned.

  27. Rachel @ Baked by Rachel

    Boston?! Yay! Sorry totally distracted by that. Okay these bars… helloooo! Love your styling and I bet they tasted beyond delicious.

  28. Katrina @ Warm Vanilla Sugar

    Oh my, you DO have a jam packed rest of summer! Good luck with the rest of it. Sweets sure help when I’m feeling stressed…like these bars! Yum!

    1. lauren

      Made these today with blueberries and rasberries, the turned put great. Cut in squares for school and work lunches. MMM good. Its a keeper.

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks