Buttery crust, juicy blackberries, and a crumbly topping come together in these Blackberry Pie Bars. Sweet, tangy, and so easy to make!
You know how certain smells can instantly take you back to a memory? For me, it’s the smell of blackberries bubbling away in the oven. It reminds me of summers at my grandma’s house, where she’d always make something magical with the berries we picked in her backyard. My cousins and I would come back from those blackberry bushes scratched up but proud, with baskets full of berries (and probably a few in our bellies, too).
Fast forward to now: I don’t have a backyard full of blackberry bushes, but I still love finding ways to bring that same cozy, nostalgic feeling into my kitchen. These Blackberry Pie Bars hit all the right notes. They’ve got the buttery, crumbly crust of a pie, but without the stress of rolling out dough. And the blackberry filling? Sweet, tangy, and just a little messy—just like summer should be.
I made a batch last week, thinking I’d save some for later. Spoiler alert: there were no leftovers. My family devoured them, and my husband even said, “These are dangerous.” I’m taking that as the highest compliment.
Why You’ll Love This Blackberry Pie Bars Recipe?
- Low Effort, Big Reward: No pie crust drama here—just press, layer, and bake.
- Sweet and Tangy: The blackberries bring that perfect balance of flavors.
- Great for Sharing: Whether it’s a potluck or just dessert after dinner, these bars are always a hit.
- Versatile Treat: Serve them warm with ice cream or grab one cold from the fridge for a quick snack.
Ingredient Notes:
Here’s a closer look at the ingredients that make these bars so special:
- Blackberries: Fresh ones are ideal for their flavor and texture, but frozen works too. Just thaw and drain them first.
- All-Purpose Flour: Keeps the crust and topping sturdy but tender enough to melt in your mouth.
- Butter: Cold, unsalted butter is non-negotiable—it’s the secret to a perfect crumble.
- Lemon Zest and Juice: Brightens the flavors and balances the sweetness of the filling.
- Cinnamon: Adds a cozy warmth to the crust, without overpowering the blackberries.
- Cornstarch: Helps thicken the filling so you don’t end up with blackberry soup.
How To Make Blackberry Pie Bars?
Step 1. Get Your Pan Ready
Start by preheating your oven to 375°F. Grease a 9×13-inch pan, or better yet, line it with parchment paper. Trust me, it makes cleanup so much easier—and no one wants to be scraping crust off the edges.
Step 2. Make the Crust and Topping
In a food processor (or with a pastry cutter if you’re feeling rustic), combine the flour, sugar, baking powder, cinnamon, salt, and lemon zest. Pulse or mix until combined. Add the butter, egg, and vanilla, and mix until it’s crumbly. You want it to feel like wet sand that holds together if you pinch it.
Step 3. Press the Base
Take half the dough and press it firmly into your prepared pan. This is your crust—the foundation for all the deliciousness to come. Save the other half for the topping.
Step 4. Make the Filling
In a separate bowl, gently toss the blackberries with sugar, cornstarch, and lemon juice. Be careful not to mash them—you want that pop of whole berries in every bite.
Step 5. Assemble the Bars
Spread the blackberry filling evenly over the crust. Then crumble the remaining dough over the top. It doesn’t need to be perfect; those little uneven bits get beautifully golden and crispy in the oven.
Want To Save This Recipe?
Step 6. Bake to Golden Perfection
Bake for about 45 minutes, or until the top is golden and the filling is bubbling. Your kitchen is going to smell amazing.
Step 7. Cool Before Cutting
Here’s the hardest part: Let the bars cool completely before slicing. I know, it’s torture, but warm bars are messy (and you’ll thank yourself later).
Storage Options:
If you somehow manage to have leftovers:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep them in the fridge for up to 5 days—they’re even better cold!
- Freezer: Freeze uncut bars for up to 3 months. Just thaw in the fridge and slice when you’re ready to serve.
Variations and Substitutions:
Feel like experimenting? Here are some ideas:
- Mix Up the Fruit: Raspberries, blueberries, or even diced peaches would work beautifully.
- Gluten-Free: Use a gluten-free flour blend to make the crust and topping.
- Dairy-Free: Swap the butter for a vegan alternative or coconut oil.
- Spiced Crust: Add a pinch of nutmeg or cardamom for a little extra flavor.
What to Serve with Blackberry Pie Bars?
These bars are fantastic on their own, but here’s how to take them to the next level:
- Vanilla Ice Cream: The warm bars and cold ice cream are a match made in dessert heaven.
- Whipped Cream: Light and airy, it’s the perfect topping for these fruity bars.
- Hot Drinks: Pair with coffee, tea, or hot cocoa for a cozy treat.
Frequently Asked Questions:
Can I use frozen blackberries?
Absolutely. Just thaw and drain them first to avoid extra liquid in the filling.
Can I make these ahead of time?
Yes! They’re actually better the next day, after the flavors have melded.
How do I keep the crust from getting soggy?
Make sure to let the bars cool completely before cutting. And if you’re using frozen berries, drain them really well.
Blackberry Pie Bars are my idea of dessert perfection—easy to make, ridiculously delicious, and guaranteed to impress. Whether you’re serving them at a party, bringing them to a picnic, or just treating yourself to a little slice of summer, these bars are always a hit. Ready to bake? I’d love to hear how yours turn out—share your thoughts (and photos!) in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blackberry Pie Bars
Ingredients
Dough:
- 3 c. all-purpose flour
- 1 c. granulated sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. salt
- Zest and juice of one lemon divided
- 1 c. 2 sticks cold unsalted butter, cut into 1-inch slices
- 1 large egg
- 2 tsp. vanilla extract
Filling:
- ½ c. granulated sugar
- 4 c. fresh blackberries
- 4 tsp. cornstarch
Instructions
- Preheat your oven to 375°F. Grease a baking pan measuring 9x13 inches.
- Using a food processor combine all-purpose flour, granulated sugar, baking powder, cinnamon, salt and the zest of one lemon. Pulse the ingredients until they're well mixed.
- Now add butter slices, one large egg and vanilla extract, to the food processor. Pulse the mixture until it reaches a crumbly consistency.
- Gently press down half of the dough evenly onto the greased pan while keeping the remaining dough aside for later use.
- In another bowl gently fold in fresh blackberries with 1/2 cup of granulated sugar and cornstarch. Add in the lemon juice as well.
- Spread this blackberry mixture evenly over the dough in the pan.
- Crumble the reserved dough over the layer of blackberries.
- Bake in your preheated oven for 45 minutes. Until you notice a slight golden brown color forming on top (be cautious not to overbake).
- Allow these bars to cool completely before cutting them into squares. Store these Blackberry Pie Bars, in an airtight container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
