Blackberry Pie Bars

Prep 15 mins
Cook 45 mins
Total 1 hr
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Crumbly, tender pie crust and sweet juicy blackberries combine to make these easy Blackberry Pie Bars! Enjoy all the deliciousness of pie without rolling out the pie dough!

Dreamy Blackberry Pie in Dessert Bar Form

I’m a shameless fan of “lazy” pie recipes. Recipes like my Skillet Berry Cobbler, or these super-easy, super-delicious blackberry pie bars have all the fruity, juicy flavor of a perfect homemade pie, without the need to roll out a perfect pie crust every time!

These blackberry slab pie bars are bursting with blackberries in every bite. Surrounded by a thick and buttery pie crust, these bars are the best light dessert or sweet snack. The best part is, you can make these dessert bars with almost any berries you have on hand! Serve your bars warm with a scoop of ice cream for a blissful berry treat.

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

What You’ll Need

  • Blackberries: I just love making these easy pie bars when blackberries are in season! You can’t beat the juicy, sweet-tart flavor of fresh blackberries. If you’re looking for other options, see my suggestions in the sections below!
  • Lemon: Lemon zest brings a little something extra to the pie crust, while lemon juice brightens the berry filling.
  • Cinnamon: Including cinnamon in the pie crust gives it a nice hint of warmth and really compliments the berries!
  • Cornstarch: This helps thicken up the blackberry filling a bit.
  • Butter: Chilled, unsalted butter, cut into cubes.
  • Flour & Sugar: All-purpose flour is my go-to when making a classic pie dough, as is white granulated sugar.
  • Vanilla Extract
  • Egg
  • Baking Powder
  • Salt

Can I Use Frozen Berries Instead?

Both fresh or frozen blackberries will work for this dessert. If you do opt for frozen berries, let them thaw and drain off the excess juice beforehand.

Blackberry Pie Bars on a cooling rack.

How to Make Blackberry Pie Bars

Like classic pie dough, this recipe begins with cold butter cut into squares. A food processor will have the dough ready in minutes! You can also make the dough by hand, even if it takes a little longer. Here’s how to make these easy blackberry pie bars:

Prepare the Dough: Pulse together the dough ingredients in a food processor. If you don’t have a food processor handy, you can use a fork to cut the butter into the flour until it’s crumbly. Smooth one half of the dough into the bottom of a greased baking pan.

Assemble: Toss the blackberries in a mixture of sugar and lemon juice. Sprinkle the berries over the crust layer, and then crumble the remaining dough over top.

Bake: Bake the layered pie bars in a preheated oven until the tops are just browned. Be mindful to not leave the bars in too long, which risks burning the bottom! The bars will need to cool completely before you slice them.

Blackberry Pie Bars topped with crumbles on a rack.

Tips for Success

  • Use Fresh Ingredients: If you buy fresh blackberries for these pie bars, make sure to store them in the fridge and use them within three days for best results! 
  • Don’t Let the Tops Get Too Brown: The tops of the bars will be a light golden color, but that doesn’t mean they aren’t done! A slight browning is what you’re after. If the tops are too dark, it likely means that the bottom is burnt or overcooked.
  • Let the Bars Cool: It’s best to allow the blackberry pie bars to cool completely before slicing and serving, as the filling will hold together when it’s cold. You can even place them in the fridge to help the cooling process along, if you’re in a hurry.

Can I Use Different Fruit in These Bars?

Yes! The blackberries in this recipe can be traded for raspberries and blueberries with equally delicious results. You can even try a mixed berry medley!

Strawberries can also be used, though they’ll need to be sliced and laid out on paper towels to absorb the excess liquid. The overall texture of the bars may also be slightly different. (If you want to try something special with strawberries, check out my Strawberries and Cream Hand Pies!)

Other fruits like peaches, apples, and cranberries are all just as great in these dessert bars. Try using lemons to make easy, zesty lemon bars! This recipe is so versatile, and the best for any season!

Serving Suggestions 

Warm or cold, these juicy blackberry pie bars are wonderful served with a dollop of whipped cream or a scoop of ice cream for an easy dessert.

Enjoy the bars alone for a quick and tasty snack to serve with coffee or tea. You can even serve them with homemade iced tea or southern sweet tea in the summer. Bring them to potlucks, BBQs, or family gatherings – the flavor is just so delicious!

Storage Instructions

Store these berry pie bars in the fridge, airtight for up to 3 days. Use an airtight container or cover them in plastic wrap! For longer storage, I’d suggest freezing them following the instructions below.

Do Fruit Bars Freeze Well?

These bars freeze very well, and can be transferred to a freezer-safe container to store frozen for up to 3 months. Thaw the bars in the fridge before serving.

More Tempting Blackberry Recipes

Yield: 12 pie bars

Homemade Blackberry Pie Bars

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

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Comments

113 Responses
  1. Jennifer

    My picky mother-in-law LOVED these. We made them over the summer when we picked a bunch of blackberries as a family. My son said (in July), “These taste like Thanksgiving” so I’m making them for Thanksgiving from now on. Thank you for this delicious (and easy) recipe!

  2. Tammy

    Made this last week it went fast everyone loved it I got requests to make it again Really quick to make
    I used pastry flour instead of regular flour tho

    1. Rebecca

      In love with this recipe! Delicious use of our foraged hedgerow offerings and will be a family favourite every autumn.
      I’m not a baker but this was sooo easy and got lots of compliments. Can’t wait to try your other recipes, thank you! ❤️☺️

  3. Sharon

    I just made this recipe last night with some fresh blackberries from my garden. My 20-something year old kids LOVED it! So did I! This recipe’s a keeper!

  4. Scott Hamilton

    I love this recipe! I live in Alaska, I made it the first time with salmon berries and blueberries it came out great! the next time I made it with raspberries and huckleberries even better! I added an extra quarter cup of sugar to the berry filling and only put half the lemon juice it came out perfect amount of sweet and tart. The first time I made pie bars I should have put more crust on the bottom but they were still really good, second time I nailed it perfect! I wish I could include a picture! This is going to be my go-to recipe for all my berries! it uses way less berries than a traditional cobbler and the crust is just perfect on these! The lemon zest is a great touch to an already yummy buttery crust

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Beth! I have never tried it with jam, it would be worth a shot! But I can’t guarantee your results, especially with homemade jam.

  5. Jimmy Edgeworth!!!

    I had to find something to do with all the berries I picked yesterday, so I just tried this recipe and it turned out amazing!!! I wish I could post a picture!!! Thanks so much!!!

  6. Lynne

    I made these earlier in the summer and they were delicious. I need to make a vegan dessert and thought I’d bake more pie bars. I can substitute vegan margarine for the butter, but what can I substitute for the egg? Many thanks!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Lynne, I’m sorry, I’m not well versed in vegan baking. However you can make a pie crust without egg, so maybe go that route and add more vegan margarine if needed to the dough? Good luck!

      1. Rosi

        I know these comments are older. Just letting y’all know I made this recipe with my egg substitute and it worked perfectly. For 1 egg, you can use 1/4 unsweetened applesauce mixed with 1/2 teaspoon of baking powder (I used pear sauce but it’s identical to applesauce). It tasted identical to when I make it
        With actual egg

    2. Kristine

      Lynne,

      Try making the crust with coconut oil. I did this with another bar recipe and it turned out good. Good luck!

    3. Cornelia

      google flax egg or chia egg. You can make these with a combination of water and the seeds. makes a good vegan egg substitute.

      1. Brenda

        This recipe sounds delicious but the fat content in the nutrition information can’t be right. It shows 2 grams per serving but a cup of butter has 184 grams which would be 15 grams per serving.

  7. Kathleen

    It would be great if you would list ingredients by weight as well as volume. Makes for more precise baking. Thanks!

  8. Melissa

    Went berry picking with my kiddos for the first time and we made this with our fresh blackberries. We followed the recipe exactly (as much as you can with a 3 year old and 5 year old stealing nibbles and spilling ingredients) and it came out DELICIOUS! Definitely simple to make and comes out picture-worthy and impressive. A little tart, a little sweet, a little buttery and perfect when served warm with vanilla ice cream!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Julia! Yes, I believe they should freeze ok. They will be best fresh, but I think if reheated, would still be tasty again after freezing!

  9. Annbb

    Made these last night – and they are delicious! My crust didn’t look at all like yours – it covered the blackberries entirely – and I followed your instructions exactly, but it was delicious! I loved the addition of lemon zest and cinnamon to the crust ingredients. Thanks for a great recipe – I’ll be making these again!

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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.
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