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


  • 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


  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:


12 bars

Serving Size:


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


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

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113 Responses
  1. Karen

    Aldi had blackberries on sale, so tried this recipe. Excellent , easy to make, crust was perfect. Will make again

  2. Brenda Brown

    I tried this recipe today with some beautiful fresh blackberries my neighbor gave me. I made a 9 x 13 pan for her and a smaller one for my family. It turned out sooo good! Thank you for the recipe!

      1. Melinda W

        Any tips for making it with only 1 cup of blackberries? I picked some wild ones but don’t have anywhere near 4 cups

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

          Hi Melinda! You can always divide the recipe down by 4. Or, I would recommend picking up some store bought blackberries to fill in!

  3. 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!

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

        Yes, but I do recommend thawing them first to try to get any extra ice or water off of them! Otherwise, they can make your bars too wet.

  4. 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.

  5. 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.

  6. Teela

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

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

      Not for this recipe, unless you want more pie. These “pie bars” have a different style crust than a true pie crust!

  7. 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!!!

  8. 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.

  9. Kathryn Black

    Deeply disappointed. There is inadequate moisture in the dough and so the results taste underbaked and floury.

    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.

  10. 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!

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

      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! :-) 

  12. Lauren

    I’ve made these with a berry mix and strawberries all were great. Can’t keep them. Great for lunch box. Grand kids love them

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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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