Go Back
Print Recipe

Blackberry Pie Bars

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.
Prep Time20 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 20 minutes
Servings: 12

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.

Notes

  • 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.