Dessert

Blackberry Pie Bars Recipe

ByCharlotte Montgomery November 4, 2025November 4, 2025

Introduction

These blackberry pie bars combine a buttery crumb crust with juicy, fresh blackberries for a delightful treat. Perfect for summer gatherings or a simple dessert, they offer the flavors of a classic pie in an easy-to-serve bar form.

Two stacked square bars are shown on a white plate with two fresh blackberries and a small green herb beside them. Each bar has three layers: the bottom is a light golden, crumbly crust; the middle is a thick, glossy, deep red and purple blackberry filling with visible whole blackberries; the top layer is a golden crumbly streusel with a slightly rough texture. The background is a white marbled texture with a blurred glass of milk. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
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
1/2 cup granulated sugar
4 cups fresh blackberries
4 teaspoons cornstarch

Instructions

Step 1: Preheat the oven to 375°F. Grease a 9×13 inch pan to prevent sticking.
Step 2: In a food processor, pulse together flour, 1 cup sugar, baking powder, cinnamon, salt, and lemon zest until combined. Add the cold butter slices, egg, and vanilla extract, pulsing until the dough becomes crumbly.
Step 3: Press half of the crumbly dough evenly into the bottom of the prepared pan, reserving the rest for the topping.
Step 4: In a medium bowl, mix together the 1/2 cup sugar, cornstarch, and lemon juice. Gently fold in the blackberries until coated.
Step 5: Spread the blackberry mixture evenly over the crust. Crumble the remaining dough evenly over the berry layer as a topping.
Step 6: Bake for about 45 minutes, or until the top is lightly browned. Avoid overbaking to prevent the bottom from burning.
Step 7: Allow the bars to cool completely in the pan before cutting into squares and serving.

Tips & Variations

For a tart twist, add a bit more lemon zest or a splash of fresh lemon juice to the blackberry filling.
Try folding in a handful of chopped nuts, like pecans or walnuts, into the crumb topping for extra texture.
If fresh blackberries aren’t available, frozen berries can be used—just thaw and drain them well before mixing.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Storage

Store the blackberry pie bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the microwave or enjoy chilled. These bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Two stacked dessert bars sit on a white plate with a white marbled background, each bar showing three layers: a light golden crumbly base, a thick middle layer of glossy mixed berries in deep red and dark purple tones with juicy texture, and a top layer of crumbly, golden streusel with a rough texture. The bars are cut into squares, with the top bar slightly tilted, revealing the rich berry filling oozing slightly at the edges. In the background, a knife with a wooden handle lies blurred on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries. Be sure to thaw them completely and drain excess liquid to avoid a soggy filling.

How do I prevent the crust from burning?

Keep an eye on the bars as they bake and remove them once the top is lightly browned. Overbaking can burn the bottom, so checking at around 40 minutes is a good idea.