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–+ servings
Three blackberry pie bars stacked on top of each other showing the crust layer, thick fruity filling and butter crumb topping.

Blackberry Pie Bars

Get blackberry pie flavor without having to make pie dough! These blackberry pie bars are buttery and delicious with a hint of lemon. The fruity filling and crumb topping are hard to beat.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 12 Servings
Author: Carlee

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
Makes: 9 x 13inch rectangle

Instructions

  • Preheat oven to 375℉ and grease a 9x13-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.
    Saucepan filled with frozen blackberries, sugar, cornstarch, and lemon juice ready to be cooked down.
  • 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.
    Spoon with a scoop of thickened blackberry filling after it has been cooked down.
  • 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.
    Flour, sugar, baking powder, salt, and lemon zest in food processor.
  • Add the butter cubes, 1 large egg and 2 teaspoons vanilla extract. Pulse until you get a crumbly dough.
    Thick crumbly dough in food processor after the egg, butter, and vanilla have been incorporated.
  • Press about ⅔ of the dough mixture into the prepared pan to form a crust.
    Dough pressed into a parchment paper lined 9x13-inch pan.
  • Spread the cooled blackberry mixture over the crust.
    Cooled blackberry mixture spread over the bottom crust.
  • Crumble the remaining dough over the berries.
    Remaining dough crumbled and distributed over the blackberry pie filling, ready for the oven.
  • Bake for 40-45 minutes or until the top is a light golden brown and the filling is bubbly.
    Baked blackberry pie bars with filling even thicker and more jamlike and the crumb topping a light golden brown.
  • Cool completely before cutting into squares.
    Blackberry pie bars cut into squares on cutting board.

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. 

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 212mg | Potassium: 128mg | Fiber: 3g | Sugar: 28g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg
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