Dessert

Blackberry Pie Bars Recipe

ByJulian Dempsey December 22, 2025December 22, 2025

Introduction

These Blackberry Pie Bars combine a buttery crumbly crust with a bright, juicy blackberry filling for the perfect balance of sweet and tart. Easy to make and perfect for sharing, they bring the classic flavors of a blackberry pie in a convenient bar form.

Two thick square pieces of berry crumb bars are stacked on a white plate on a white marbled surface. Each piece has three layers: a light golden crust base, a middle layer of deep red and purple mixed berry filling with visible whole blackberries, and a crumbly golden topping with some sugar crystals. Fresh blackberries and a small green herb leaf lie next to the bars on the plate. In the blurred background, a glass of milk is visible. 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 prepare it for baking.
Step 2: In a food processor, pulse together flour, 1 cup sugar, baking powder, cinnamon, salt, and lemon zest. Add the cold butter slices, egg, and vanilla extract. Pulse until the dough becomes crumbly.
Step 3: Pat half of the dough evenly into the bottom of the prepared pan. Save the remaining dough 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 evenly coated. Spread this blackberry mixture evenly over the crust in the pan.
Step 5: Crumble the remaining dough over the blackberry layer, creating a rough topping.
Step 6: Bake for about 45 minutes, or until the topping is lightly browned. Be careful not to overbake, as the bottom crust can burn.
Step 7: Allow the bars to cool completely before cutting into squares to ensure clean slices.

Tips & Variations

Use frozen blackberries thawed and drained if fresh are not available; reduce sugar slightly to balance extra moisture.
For a nutty twist, sprinkle chopped almonds or pecans over the crumb topping before baking.
Add a pinch of ginger or nutmeg to the crust mixture for extra warmth and depth of flavor.

Storage

Store the blackberry pie bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to one week. Reheat individual bars briefly in the microwave for a warm, freshly baked feel.

How to Serve

Two square berry crumble bars are stacked on a white plate, each showing three layers: a golden crumbly top layer with a rough texture, a middle layer packed with dark purple and red juicy berries, and a thick, light brown base. Beside the bars on the plate are two whole blackberries and a small green herb. The background has a soft white marbled texture and a glass of milk is blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries in this recipe?

Yes, you can substitute frozen blackberries. Thaw and drain them thoroughly before mixing to avoid excess moisture making the crust soggy.

How do I prevent the bottom crust from burning?

Keep an eye on the bars as they bake and remove them as soon as the top is lightly browned. Baking at 375°F and using a well-greased pan also helps prevent burning.