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!!!
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!!!
Source: Rebecca Rather, The Pastry Queen
More Bars like This!
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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
- 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
- 2 Large Eggs
- 1 Cup Sugar
- 1/2 Cup Sour Cream
- 1/4 Cup Plus 2 Tablespoons All-Purpose Flour
- Pinch of Salt
- 16 Ounces Fresh Blackberries
- 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.