Transform fresh or frozen blackberries into delightful blackberry pie bars. With a rich buttery shortbread crust and crumb topping, these bars are filled with a burst of fruity flavor and a touch of lemon. It’s a dessert that’s sure to be a hit with everyone.
If you are looking for a fun new blackberry recipe, you are in the right place. These pie bars come together pretty quickly and they taste fabulous.
Because the blackberry filling is cooked down a bit before it goes in the bars, it is guaranteed to thicken and it’s easier to get an even layer. It also means you can use fresh or frozen berries without any issue.
The hardest part is waiting for the filling to cool before making the bars. I ran out of patience after a little while and put it in the fridge while I made the crust.
It doesn’t have to be cold, you just don’t want it to melt the crust before you put it in the oven. So, room temperature is perfect.
If you use a fresh lemon in the filling, be sure to add the zest to the crust. A pop of lemon is always so good with berries and this recipe is no exception.
The blackberry is still the primary flavor but the lemon gives a nice background note that makes it extra special. It helps to keep the taste light and fresh.
These blackberry bars were a big hit at our house. They were a perfect way to use berries from our backyard thicket.
Carlee’s Tips and Tricks
I like to line my baking dish with parchment paper so I can lift them out and cut them into squares. It’s easier for me to cut pretty pieces that way.
The shortbread crust is simple to put together. You can make it in a food processor or cut the butter in by hand.
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If you want to do it by hand, feel free to freeze the butter and grate it. I like doing that when I make biscuits and it would make the process easier here as well.
You could very easily use other berries or a mix of berries in these bars if you want to. I can’t wait to try a raspberry version.
Make sure to let the bars cool completely before you cut them. They are more sturdy that way and the filling is less likely to move around on you.
The bars are great at room temperature. You can also warm them for a few seconds in the microwave and top with vanilla ice cream for an extra special treat.
Okay, let’s get to the recipe!
Blackberry Pie Bars
Ingredients
Blackberry Filling
- 4 cups blackberries fresh or frozen
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- ¼ cup lemon juice or the juice from 1 lemon
Dough
- 1 cup butter cold
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- zest of one lemon optional but encouraged
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375℉ and grease a 9×13-inch pan or line it with parchment paper.
- Put 4 cups blackberries, ½ cup granulated sugar, 4 teaspoons cornstarch, and ¼ cup lemon juice in a medium saucepan. Stir to combine.
- Cook the berry mixture over medium heat, stirring frequently, until it starts to bubble and thicken. Set aside to cool. You will want it to be close to room temperature when you use it. So, put it in the fridge to cool down faster if you are in a hurry.
- While the filling cools, start on the crust by cutting 1 cup butter into ½ Tablespoon slices.
- In a food processor, pulse together 3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt, and zest of one lemon.
- Add the butter cubes, 1 large egg and 2 teaspoons vanilla extract. Pulse until you get a crumbly dough.
- Press about ⅔ of the dough mixture into the prepared pan to form a crust.
- Spread the cooled blackberry mixture over the crust.
- Crumble the remaining dough over the berries.
- Bake for 40-45 minutes or until the top is a light golden brown and the filling is bubbly.
- Cool completely before cutting into squares.
Notes
- If you don’t have a food processor, you can make the crust by hand. Just mix the dry ingredients together in a large bowl. Either grate in frozen butter or cut in cold butter with a pastry cutter or knives. Then stir in the egg and vanilla.
- Store your blackberry pie bars in an airtight container in the fridge for up to 4 days or freeze them for up the 3 months.
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