I can’t wait to share my Blackberry Pie Bars, a surprisingly simple, fuss-free holiday recipe that friends and family always ask me about.

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I love shortcuts that still taste fancy, and these Extra Delicious Easy Blackberry Pie Bars are exactly that. I took the joy of an Easy Blackberry Pie Recipe and pressed it into a pan so you get big jammy pockets of fresh blackberries with a crumbly, moist pie dough and unsalted butter in the topping.

It looks impressive but is shockingly simple, no perfect rolling required, and the kids always fight over the corner pieces. I promise, once you try these you wont want regular pie anymore, theyre the kind of dessert that gets requested every holiday.

Ingredients

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All-purpose flour: Gives structure and carbs, little protein, not much fiber, foundation of the crust
Unsalted butter cold: Adds rich flavor and tender flaky texture, mostly fat, very little protein
Fresh blackberries: Brightly tart and sweet, high in fiber and vitamin C, great antioxidants
Granulated sugar (filling): Sweetens filling, simple carbs only, boosts blackberry sweetness and jammy texture
Cornstarch: Thickens juices without changing flavor, pure starch, adds no fiber or protein
Lemon juice and zest: Adds bright acidity, balances sweetness, small vitamin C boost, zesty aroma
Egg: Binds dough, adds slight protein and richness, helps crust hold together
Turbinado sugar (sprinkle): Crunchy topping, adds caramel notes and texture, extra sweetness on top

Ingredient Quantities

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup packed light brown sugar

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter cold

1 large egg

1 tsp vanilla extract

4 cups fresh blackberries about 1 lb

1/2 cup granulated sugar (for filling)

3 tbsp cornstarch

1 tbsp fresh lemon juice

1 tsp lemon zest (optional)

pinch of salt (for filling)

1 tbsp unsalted butter

1/4 cup coarse or turbinado sugar for sprinkling optional

powdered sugar for dusting optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and spray the paper lightly so the bars come out clean.

2. In a large bowl whisk together 2 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp baking powder and 1/2 tsp salt.

3. Cut 1 cup (2 sticks) cold unsalted butter into small cubes and work it into the dry mix with a pastry cutter, two forks or a food processor until you have coarse crumbs about pea size, then stir in 1 large egg and 1 tsp vanilla extract just until it holds together but still crumbly.

4. Divide the dough roughly in half, press one half firmly into the prepared pan to form an even base, and set the other half aside in the fridge while you make the filling (keeps it easier to crumble on top).

5. In a bowl toss 4 cups fresh blackberries with 1/2 cup granulated sugar (for filling), 3 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest if using, and a pinch of salt; let sit 5 minutes so the berries release some juice.

6. Spread the blackberry mixture evenly over the parbaked or unbaked crust (if crust’s still warm thats fine), dot the berries with 1 tbsp unsalted butter cut into tiny bits, then crumble the reserved dough over the top; sprinkle 1/4 cup coarse or turbinado sugar on top if you want extra crunch.

7. Bake at 350°F (175°C) for 30 to 35 minutes, or until the fruit is bubbling and the top is golden brown, watching so the edges don’t overbake.

8. Cool completely in the pan, at least
1.5 to 2 hours, so the filling sets; for faster slicing you can chill the bars in the fridge for 30 to 60 minutes.

9. Lift bars out using the parchment, cut into squares, and dust with powdered sugar if you like. Store leftovers covered in the fridge for up to 4 days, or freeze for longer.

Equipment Needed

1. 9×13 inch baking pan (line with parchment and lightly spray so the bars come out clean)
2. Large mixing bowl (for the crust dough)
3. Medium mixing bowl (for the blackberry filling)
4. Pastry cutter or food processor or two forks (to cut cold butter into pea-sized crumbs)
5. Measuring cups and spoons (accurate dry and wet measures matter here)
6. Whisk and rubber spatula (whisk dry ingredients, spatula to fold and press the dough)
7. Knife and cutting board (cube butter, cut the baked bars)
8. Microplane or zester and small sieve (for lemon zest and optional powdered sugar dusting)
9. Oven mitts and cooling rack (safe handling and faster, even cooling)

FAQ

Q: Can I use frozen blackberries instead of fresh?

A: Yes, totally. Thaw and drain them well first, then toss with the sugar and cornstarch. Frozen berries give off more juice so add 1 extra tablespoon cornstarch if they look very watery, and expect the bake time to be a few minutes longer.

Q: How do I know the bars are done?

A: The crust should be golden at the edges, the filling should be bubbling in the middle and not soupy, and the top will look set. If the center still jiggles a lot, give it 5 to 8 more minutes.

Q: Can I make these ahead or freeze them?

A: Yes. Cool completely, lift out with parchment, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before serving. Dust with powdered sugar just before serving for best look.

Q: Any good swaps for butter, egg or sugars?

A: Butter is important for the flaky, buttery crust so use it if you can. You can use salted butter but cut back the added salt. Brown sugar adds depth but you can swap with more granulated sugar if needed. For egg, a flax egg will bind but texture will be a bit different.

Q: My filling sometimes gets runny, how do I stop that?

A: Make sure you use the cornstarch called for and toss it with the berries before filling. If berries look super juicy add an extra tablespoon. You can also warm the filling briefly on the stove to activate the cornstarch, or parbake the bottom crust for 6 to 8 minutes so it wont soak up juice.

Q: What pan size should I use and how do I get neat slices?

A: A 9×13 inch pan works great. Line it with parchment leaving an overhang so you can lift the bars out. Chill the finished bars in the fridge for at least an hour before cutting, and use a sharp knife warmed under hot water and wiped dry for clean edges.

Extra Delicious Easy Blackberry Pie Bars Recipe Substitutions and Variations

Unsalted butter (1 cup / 2 sticks): swap with solid coconut oil 1:1 — use cold, cut into chunks; crust will be a bit less flaky and may taste faintly of coconut. Or use vegetable shortening 1:1 for a very tender, crumbly crust; pat it cold like you would butter.
All-purpose flour (2 1/2 cups): use a 1:1 gluten free baking blend for a gluten free bar; texture might be slightly more crumbly, you might need a touch more moisture. You can also replace up to half with whole wheat pastry flour for a nuttier taste, but don’t go 100% or the bars get dense.
Granulated sugar (crust or filling): swap with coconut sugar 1:1 for a deeper, caramel note. If you want to use maple syrup or honey, use about 3/4 cup liquid sweetener per 1 cup sugar and reduce other liquids slightly — the filling may be a bit looser and bake time can change, so watch it.
Cornstarch (3 tbsp): replace with arrowroot powder or tapioca starch 1:1 for a clear, glossy filling. If you like a chunkier, jammy filling, use 2 tablespoons instant tapioca instead; it’ll thicken as it cools.

Pro Tips

1) Keep the butter cold, seriously. Cut it into small cubes and chill the dough you’ll crumble on top for at least 10 minutes or pop it in the freezer for 5. Cold bits give you that nice pea-sized crumb and not a greasy flat mess. If you use a food processor, pulse quick so the butter doesnt warm up.

2) Stop a soggy middle by adding a little more thickener if your berries are super juicy. Add 1 tablespoon extra cornstarch or use 1 to 2 tablespoons quick-cook tapioca. You can also parbake the crust 6 to 8 minutes to help seal the bottom, or brush it quickly with a little beaten egg white before adding the fruit.

3) Bake for even color. If the edges brown too fast, tent the pan with foil about halfway through baking, and rotate the pan once at the 20 minute mark. Also try the lower third of the oven if the top is getting too dark.

4) For clean slices and best texture chill the bars completely, then refrigerate 30 to 60 minutes before cutting. Use a sharp knife dipped in hot water and wiped between cuts so you get neat squares. Leftovers freeze well if you wrap individual pieces, then thaw at room temp or warm briefly in a low oven.

Extra Delicious Easy Blackberry Pie Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I can’t wait to share my Blackberry Pie Bars, a surprisingly simple, fuss-free holiday recipe that friends and family always ask me about.

Servings

servings

Calories

733

kcal

Equipment: 1. 9×13 inch baking pan (line with parchment and lightly spray so the bars come out clean)
2. Large mixing bowl (for the crust dough)
3. Medium mixing bowl (for the blackberry filling)
4. Pastry cutter or food processor or two forks (to cut cold butter into pea-sized crumbs)
5. Measuring cups and spoons (accurate dry and wet measures matter here)
6. Whisk and rubber spatula (whisk dry ingredients, spatula to fold and press the dough)
7. Knife and cutting board (cube butter, cut the baked bars)
8. Microplane or zester and small sieve (for lemon zest and optional powdered sugar dusting)
9. Oven mitts and cooling rack (safe handling and faster, even cooling)

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter cold
1 large egg
1 tsp vanilla extract
4 cups fresh blackberries about 1 lb
1/2 cup granulated sugar (for filling)
3 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
pinch of salt (for filling)
1 tbsp unsalted butter
1/4 cup coarse or turbinado sugar for sprinkling optional
powdered sugar for dusting optional

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and spray the paper lightly so the bars come out clean.
In a large bowl whisk together 2 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp baking powder and 1/2 tsp salt.
Cut 1 cup (2 sticks) cold unsalted butter into small cubes and work it into the dry mix with a pastry cutter, two forks or a food processor until you have coarse crumbs about pea size, then stir in 1 large egg and 1 tsp vanilla extract just until it holds together but still crumbly.
Divide the dough roughly in half, press one half firmly into the prepared pan to form an even base, and set the other half aside in the fridge while you make the filling (keeps it easier to crumble on top).
In a bowl toss 4 cups fresh blackberries with 1/2 cup granulated sugar (for filling), 3 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest if using, and a pinch of salt; let sit 5 minutes so the berries release some juice.
Spread the blackberry mixture evenly over the parbaked or unbaked crust (if crust's still warm thats fine), dot the berries with 1 tbsp unsalted butter cut into tiny bits, then crumble the reserved dough over the top; sprinkle 1/4 cup coarse or turbinado sugar on top if you want extra crunch.
Bake at 350°F (175°C) for 30 to 35 minutes, or until the fruit is bubbling and the top is golden brown, watching so the edges don't overbake.
Cool completely in the pan, at least
5 to 2 hours, so the filling sets; for faster slicing you can chill the bars in the fridge for 30 to 60 minutes.
Lift bars out using the parchment, cut into squares, and dust with powdered sugar if you like. Store leftovers covered in the fridge for up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.