Blackberry Pie Bars, so good they may be even better than they look! How? a shortbread crust, creamy custard filling, fresh berries and an crumb top.
Pie Bars! Don’t ya just love them? I’m quickly becoming obsessed with them. I haven’t given up totally on pie……I don’t think. Maybe it’s a seasonal preference. You know a spring and summer kinda thing. Keep it casual, eat with your hands, I don’t know. Okay, btw, you can totally use cutlery if you’d like. Maybe I’m just in a degenerative slide……
Yummy Blackberry Pie Bars. Can you say, “Hello perfect summer dessert.” I really, really love summer berries but blackberries happen to be one of my all-time favorite fruits! They seem to be available year round here in California but during summer, when they’re actually in season, they are just sublime! Imagine that!
These wonderful bars consist of a buttery shortbread crust, a creamy custard-like filling, chock-full of delicious blackberries and a shortbread crumble topping. How fabulous does that sound my friend!!!
Recipe Notes:
Knowing when this recipe is done is a little tricky.
It doesn’t brown much.
I’ve included a photo of the top of the bars in the baking pan so you can get an idea for the slight browning/goldening that occurs.
They also lose the “wet” appearance as they finish.
Make sure you cool the bars for an hour before slicing them because they continue to “set” as they cool.
I actually prefer these bars cold so I refrigerate them a couple of hours before I cut them up.
This also allows you to get cleaner looking slices which I think is kinda pretty.
I make my bars with fresh berries but you can use frozen if you want.
Give the berries plenty of time to defrost and drain before you begin or they will add unwanted water to the filling.
You can easily change out the berries for a different type.
Any type will work.
I really like this with coarsely chopped strawberries.
If my berries are really juicy, I spread them out in a single layer on a few sheets of paper towels for a few minutes to absorb any excess moisture.
The recipe can be doubled and made in a 9X13 inch pan.
Your yield will obviously depend on the size you cut the bars into.
I like to cut them into 16 pieces………you could cut them smaller but why play around?
They’re so good you’ll just end up eating more and more and more and then you’ll look a bit gluttonous–just sayin!!!
LOL……….
Source: Rebecca Rather, The Pastry Queen
More Bars like This!
Luscious Lemon Bars -Simply made and infused with fresh lemon juice and lemon zest is an absolute must try!
Strawberry Cream Bars -Deliciously rich brown sugar crust and crumb topping plus a sweet creamy filling topped with a lovely strawberry layer!
Coconut Cream Pie Bars– Rich yet sweet and its simply coconutty deliciousness!
Blackberry Pie Bars
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, very cold, cut into small cubes
Filling:
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup all-purpose flour plus 2 tablespoons
- pinch of salt
- 16 ounces fresh blackberries
Instructions
- Preheat oven to 350 degrees.
- Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray
- Make the crust by adding to the bowl of a food processor the flour, sugar, and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely.
- Make the filling by mixing together, in a medium bowl, the eggs, sugar, sour cream, flour and salt until well combined. Spread the berries in a single layer on the cooled crust. Spoon the filling batter over the berries.
- Evenly spread the reserved crumb mixture on top of the filling. Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.
Nutrition
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Comments
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I used blueberries and added vanilla to the filling….
That’s a great idea, Kathleen! Thank you for sharing your tweak 🙂
I made this with a couple of changes added cinnamon and vanilla paste it turned out to be very very good. Definitely something I will make again. It is well worth the effort.
Hi, Karrie! Your version sounds so yummy! I love cinnamon and vanilla too, I might try that as well 🙂 Thank you!
Loved these. A big hit at work too. From other comments, I also reduced the sugar to 1/2 cup in both parts of recipe. Just sweet enough for us. Thanks so much for sharing this delicious treat.
Hi Cheryl! So happy these were a hit for you <3
What’s the best way to store them once cut?
Hey Josh. I always store these in the fridge 🙂
These were scrumptious, I used fresh wild Oregon Blackberries and tweaked the recipe using a mix of lite sour cream and yogurt and adding vanilla, cinnamon and cloves as I mixed the wet ingredients together. I also added a sprinkle of cinnamon over the top before baking.. The posted time to bake was not enough so I added a good ten minutes to the baking of the crust and also added another 5 minutes to the final bake. Delicious! This is a keeper! I have more wild blackberries to pick and freeze just for this recipe!
So happy you like these bars too, Jackie. I’m envious you have fresh Oregon Blueberries!
I can no longer view your recipes on my iPad. today ads starting popping up on the right side of my screen blocking two inches of your recipe. I can no longer see complete recipes.
Hi Michelle. The ads you are seeing are not from my site. We never have ads on the site that in any way block content. I’m told by the tech people it’s happening on Ipads and Iphones from a previous site you have visited. If you update your operating system on the device you will be protected from this. I hope that helps. Please let me know!!! 🙂
Can I make a portion (or all and freeze!) of this a few days ahead of time?
Hi Laura. I’ve never made a smaller portion and I’ve never frozen them. I’m sorry I can’t be of any help here! Has anyone else tried freezing these bars?
I am a pretty big sceptic when it comes to trying recipes that I find off Pinterest. I’ve had a lot of Pinterest fails where “worlds best [insert food here]” turned out to be just okay and very disappointing. But these pie bars were absolutely delicious! I recently bought a pie bar at a cake shop and had been wanting to try to make them myself for some time. These did not disappoint. Will definitely be making these again.
FYI: I didn’t have enough sour cream and had just gotten back from the store so I used greek yogurt instead. Still yummy!!
Hi Megan. Wow! Your comment just made my day. So glad you liked the recipe. I hope you try some more from my site and let me know how you like them 🙂
Would it be necessary to double this recipe for a 9 x 13 pan? I need to make it thinner for my hubby to be able to eat it (went thru oral cancer and can’t open his mouth all the way). Or should I not double and just spread it thinner in a 9 x 13?
Thanks so much.
Hi Sherri. If you double the recipe for a 9X13 the bars will be close to the same thickness. I would try the recipe as written baked in an 11X7 baking dish. Another alternative would be to slice the bars in half. If you do that, make sure the bars are well chilled before cutting them. Hope that helps 🙂
Why use the foil? It was never mentioned. If you spray with nonstick why not just spray a pan?
Making these over the weekend, can’t wait to try them.
Thanks
Hi Joanne. I mention it in step 2. It depends on what type of baking dish you use. I prefer to bake in metal Caphalon baking pans so I use the foil to make a sling for easy removal. Then I can cut the bars without marring the nonstick finish.
Thanks. I have a ceramic pan so I think I’m fine. But in the future when I do use a similar pan as yours I love the tip!
Yum on Sunday dessert,
Made them with blackberries and apples from our garden and they tasted gorgeous!! My friends loved them and moaned when there were no more bars left. Can only recommend this recipe!
Greatgreat, thumbs from Austria :))
Thanks so much Lisa! Glad you enjoyed the recipe 🙂
Can I use frozen blackberries?
Hi Johanna. Honestly, I haven’t tried this recipe with frozen fruit, but I think it would work out very well. I’d love to hear your results if you give it a try. 🙂
Any ideas what I could replace one of the eggs with? My husband is allergic to eggs but can stand in small quantities. I made once when he was out of town in a 9 inch pan accidentally and was still delicious! I will be making these again! Thanks for the recipe.
Hi Alicia. Gosh, I’m sorry, but I’m stumped on that one! Wish I could have been of some help 🙁 I’m happy you liked the recipe when hubby was out of town!
Thank you for such a delicious recipe. I’ve made it three times, first with blackberries, then with raspberries, and finally with cherries. My favourite was with the raspberries. I’ve come back today to make it as an Easter treat but I can’t seem to find the recipe on the website. Where should I be looking?
Hi Mackenzie. I just sent you an email. Recipe is back up 😉 I haven’t tried this recipe with cherries yet but it sounds amazing! Great suggestion!
Can I have the recipe to the blackberry pie bars please? My boyfriend would loooove these!
Thank you
Dawn
Hi Dawn. I just sent you an email. Sorry we had temporary problems with the web server! The recipes back up 😉
You just made my Easter Kathleen! Now I just have to find a store that’s open today so I can buy the ingredients to make these and surprise everyone 🙂
Thank you so much and Happy Easter to you and your family!
Dawn
Hi, This looked good and I wanted to try them but was startled by the amount of sugar. I cut the sugar in the crust to 1/2 cup and the sugar in the filling to 1/2 cup. Wondered about the effect of this but they turned out great.
So, if you are concerned about the amount of sugar in your baking these are still good with much less sugar.
Linda Herman
Thanks Linda for sharing your experience. Great to know it turns out so well with less sugar!!!
I made this with Blueberries and it turned out great!
Hey Rhonda I bet it was delicious with Blueberries!
Hi Kathleen- I started making these last year from a different recipe. I suggest adding lemon zest to the crust and juice of half a lemon to the filling. Amazing this way!
Hey Jennifer. Thanks for sharing that 😉
Do I have to use unsalted butter? I want to make these asap but have no unsalted butter!!!!.
Hey Brenda! You can use salted butter and it will work just fine!
I forgot to put the crumbles on top! Do you think I could throw it back in the oven for a little bit with the crumbles or is this a “better luck next time” kind of deal? 🙁
Hey Joli, well honestly, you run the risk of over baking the bars. I’d probably give it a try though. I’d sprinkle on the crumbs and tried it for a few minutes under the broiler. Have the bars about 3 inches from the heating element. Watch it really closely so it doesn’t burn. Just broil until the crumbs get a little golden. They’ll be more golden than the ones I photographed because of the higher more intense heat that they’re hit with. Good Luck and I hope that helps 😉
Instead of using a pan, could you do these individually in a muffin pan? Even mini muffin pans?
Hey Amy that sounds like a very interesting idea. It would certainly make a great presentation! I haven’t tried it so I’m not 100% sure but I can’t see why not. I think you’d have to cut the baking time down a little. Please let us know if yougive it a try!
Absolutely TO DIE FOR!! I made mine with raspberries because I had them. Going to try peach bars and maybe blueberry bars next. I’m two for two on your recipes Kathleen…thank you!
Could I use Greek yogurt instead of sour cream?
Hey Kerry, I haven’t yet tried it but I don’t see why it wouldn’t work. Let us know if you give that a try and how it works out!!
I use Plain Greek Yogurt instead of sour cream and add almond extract and lemon juice to my filling. It is divine! Reminds me of the flavor of cheesecake. I’ve entered it into a pie contest tomorrow, July 4th! With this killer recipe, I’ sure to win!
Hi Debbie, sounds like some great changes 🙂 Wow! I hope you win. Fingers crossed over here!!!
I made it with raspberry pie filling. Absolutely delicious! This will be one one recipe I will always use. Thanks so much
Yay Aly so happy you liked it 🙂
For the flour in the filling…..it says 1/4 plus 2 tbsp. flour…..Is this 1/4 cup plus 2 tbsp.?
Hi there Claudia! Yes, thank you, that’s correct! I’ve changed the recipe. Thanks for catching that 😉
What a delicious recipe! I did another and substituted my homemade rhubarb cherry preserves for the berries. Wonderful! This is a keeper!!!
Hey Beverly, that sounds amazing! Glad to hear your variation 😉
I had high hopes for these bars, unfortunately we found them to be sour and kind of bland. They were so simple to make though and I might try them again with strawberries.
Hey Marina! Wow that’s really weird. The bars are not overly sweet that’s for sure but sour I don’t get. I wonder if your berries weren’t yet ripe. I used really ripe berries and it worked out perfectly. I hope you give the bars another try because they’re truly fabulous! Make sure to test your fruit and only use juicy, ripe summers best! Hope that helps 🙂
These bars look fabulous! Love they are loaded with blueberries. YUM!
Hey Zerrin! Mine too! My whole fam about cried when these yummies were gone. LOL 😉
Shared it on Google+! It looks delicious!
Hi Barb! Thanks so much for the share. I SERIOUSLY appreciate it 🙂
Hi, decided to try the pie bars, they looked good but was startled by the amount of sugar in the recipe.
I decreased the sugar in the crust to 1/2 cup and in the filling to 1/2 cup….wondered what effect this might have…..but they were great!
So, if you are concerned about the amount of sugar you are eating they are still just as good with much less sugar 🙂
Linda Herman