These blackberry pie bars deliver everything you love about homemade pie in an easy, sliceable form. A buttery crumb crust bakes up tender and lightly crisp, while fresh blackberries are suspended in a creamy, lightly sweet filling that sets beautifully in the oven. Finished with a golden crumble on top, these bars are rich, fruity, and perfectly balanced. They’re ideal for sharing, easy to transport, and simple enough for everyday baking while still feeling special.

Why You Will Love This Recipe

You’ll love this recipe because it turns classic pie flavors into a no-fuss bar dessert that’s much easier to make and serve. There’s no rolling dough, no lattice work, and no stress. The crust and topping come from the same mixture, saving time without sacrificing texture. The blackberry filling stays juicy but not runny, with just enough tang to balance the sweetness. These bars slice cleanly once cooled, store well, and are perfect for potlucks, picnics, or casual family desserts.

Blackberry Pie Bars

Blackberry pie bars are a perfect example of how simple baking techniques can deliver big flavor. They take everything people love about pie and package it into an easy-to-handle bar.

Fresh blackberries shine in this recipe. Their natural tartness keeps the dessert from tasting overly sweet and gives the filling a vibrant, fruity depth.

The crust is a shortbread-style crumb that comes together quickly in a food processor. Cold butter is the key to that tender, melt-in-your-mouth texture.

Using the same crumb mixture for both the base and the topping keeps the process efficient while creating contrast between the layers.

Pre-baking the crust ensures it stays firm under the juicy filling. This step prevents sogginess and helps the bars hold their shape.

The filling is simple but effective. Eggs provide structure, sour cream adds richness and tang, and just enough flour helps everything set cleanly.

When baked, the filling becomes soft and custard-like, surrounding the berries without overpowering them.

As the bars cool, the flavors deepen and the texture improves. Chilling makes slicing easier and gives you those clean edges everyone loves.

These bars are ideal for make-ahead baking. They taste even better the next day once everything has settled.

They’re also very adaptable. Swap blackberries for raspberries or a mixed berry blend if needed.

Serve them as-is, dust them with powdered sugar, or add a dollop of whipped cream for an extra treat.

The crumb topping turns golden and slightly crisp, adding texture without stealing focus from the filling.

This dessert feels rustic and comforting, perfect for casual gatherings or simple weeknight baking.

Because they’re baked in a square pan, they’re easy to transport and serve anywhere.

Once you try these blackberry pie bars, they’ll quickly become a go-to recipe whenever berries are in season.

Servings & Time

Servings: 9 to 12 bars
Prep Time: 20 minutes
Cook Time: 60 to 70 minutes
Cooling Time: 1 hour
Total Time: About 2 hours

Ingredients

Crust and Crumb Topping

3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/8 teaspoon fine salt
3/4 cup unsalted butter, very cold and cubed

Blackberry Filling

16 ounces fresh blackberries
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt

Instructions

Preheat your oven to 350°F. Line an 8 x 8-inch baking pan with foil, leaving an overhang on two sides for easy removal. Lightly coat with nonstick spray.
In the bowl of a food processor, combine the sugar, flour, and salt. Pulse briefly to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
Remove about 3/4 cup of the crumb mixture and set aside for the topping.
Press the remaining crumbs firmly into the prepared pan to form an even crust.
Bake for 12 to 15 minutes, until the edges are just beginning to turn golden. Remove and let cool completely.
In a medium bowl, whisk together the eggs and sugar until smooth. Add the sour cream, flour, and salt, mixing until fully combined.
Spread the blackberries evenly over the cooled crust.
Carefully spoon the filling over the berries, spreading gently to cover.
Sprinkle the reserved crumb mixture evenly over the top.
Bake for 45 to 55 minutes, until the top is lightly golden and the filling is set.
Cool completely on a wire rack before lifting out and slicing. Refrigerate if desired for cleaner cuts.

Tips

Berry Prep: Pat berries dry before using to avoid excess moisture.
Make-Ahead: These bars can be made a day ahead and stored chilled.
Storage: Store covered in the refrigerator for up to 4 days.
Serving Idea: Serve slightly chilled or at room temperature with whipped cream or vanilla ice cream.
Pan Swap: A 9 x 9-inch pan works, but the bars will be slightly thinner.

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