Easy Blackberry Pie Bars Recipe

5 / 5 (5 reviews) 24 Comments

Blackberry pie bars recipe

This blackberry pie bar recipe is one of my favorites!

I LOVE this blackberry pie bars recipe! The crust is my favorite part. It is flaky and tender, yet thick enough that you can eat the bars with your hands. No fork necessary. Basically, the sweet berry filling and tender, flaky crust are magical together. Yum!

Easy and delicious Blackberry Pie in a bar!!

My mom brought these pie bars to Thanksgiving dinner a little while ago and I fell in love. Couldn’t stop eating them. She got the recipe from a lady that she went to church with years ago.

Ingredients for the black berry pie bars crust

Blackberry Pie Bars Crust Ingredients

The crust is made with flour, salt, shortening, butter, egg yolk, and milk. The original recipe actually called for 1 cup shortening, but my mom and I like doing half butter and half shortening. We like butter. 😉

Crumbling up the blackberry pie bars crust

Mixing the Crust

I cut it all together until it is mostly like cornmeal, but also has several pea-sized and smaller chunks in there.

Egg and milk in a pyrex measuring cup

Important Note:

In the recipe ingredients, it says 2/3 cup milk, but note that you will actually need a little less. You add milk to egg yolk to equal 2/3 cup altogether. Trust me, it works. Remember to save the egg white to brush over the crust before baking!

Rolling out the blackberry pie bars crust

Rolling Out the Crust

The crust is pretty sticky, so you may want to oil or flour your rolling pin. Rolling it out on a pastry mat or silicone baking mat is a good idea too.

I find it is easier to roll the bottom crust a little smaller than the 9×13 pan, then transfer to the pan and gently press it out the rest of the way. You can also use the pie crust trick where you roll it out, then loosely roll it up onto the rolling pin. Transfer over to the pan and carefully unroll it off the pin and into the pan. 🙂

Preparing the blackberries for the blackberry pie bars

Preparing the Blackberries

Feel free to adjust the amount of sugar depending on the sweetness of the berries. When they are in season, they are sweeter. I think 2/3 cup sugar is usually about right for me with fresh berries in the late spring and summer.

Three 6-ounce containers of fresh blackberries are pretty much the perfect amount for these blackberry pie bars. My mom says she has used frozen berries with success as well though!

P.S. The lemon zest is optional, but I think it adds a nice dimension of flavor. Also, the original recipe (Danish Apple Bars) uses an apple filling, which I included in the recipe notes. It’s pretty good too!

Sweetened blackberrys for blackberry pie bars

The Secret Ingredient

Ok, it’s not actually a secret ingredient, but it is a weird one: crushed cornflakes! These threw me for a loop because I had never heard of doing such a thing, but they say it helps keep the bottom crust from getting soggy. Feel free to try this pie bar recipe without cornflakes if you want and let me know how it goes.

P.S. You can use any type of crushed bland cereal in this recipe, but I have only tried it with cornflakes so far.

Brushing the blackberry pie bars crust

Adding the Top Crust

Once you get that top crust on there, you may need to do a little bit of pinching crust cracks together or transferring overhanging pieces to empty spots or whatever. It doesn’t need to be perfect though!

Maybe you’re much better at rolling out pie crust than I am and none of that will even apply to you. I bet this mat would be helpful for me!

Finished blackberry pie bars

Pouring on the Glaze

One time I made the mistake of pouring the glaze on while the bars were still too warm and the glaze kinda bubbled up and didn’t look as pretty. So now I wait until the bars have had time to cool a bit before I add the glaze. 🙂

blackberry dessert bars

Finishing Touches + Tips

The edges may end up looking a bit scraggly, so I trim a very small bit off each side to even them out so it looks nicer. And I am always sure to eat those trimmings right away. Delicious.

I like using foil to line the pan for most bar recipes because it is easy to remove them from the pan for cutting and serving. Another thing I like to use for easy cutting of bars is a rocker blade pizza cutter! Yes!

Hope you enjoy these blackberry pie bars as much as I do!

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Blackberry pie bars sitting on a plate

Easy Blackberry Pie Bars Recipe

5 / 5 (5 reviews)
Prep Time: 20mins | Cook Time: 35mins
Yield: 9x13 pan | Serves: 24

Ingredients

  • Crust

  • 2 1/2 cups all-purpose flour (12 1/2 ounces)
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 1 egg, separated
  • 2/3 cup milk (actually a little less)
  • 1/2 cup cornflakes cereal, crushed
  • Filling

  • 3 to 4 cups blackberries
  • 2/3 cup sugar (more or less depending on sweetness of berries)
  • 2 1/2 tablespoons cornstarch
  • 1 to 2 teaspoons lemon zest (optional)
  • Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon water or milk
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.
  2. Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.
  3. Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.
  4. Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn't dry out, then roll out the other portion until it is close to 9x13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.
  5. In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.
  6. Roll out the other portion of dough to 9x13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.
  7. Bake at 350 for 35 to 45 minutes, until crust is golden brown.
  8. Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.

Notes

Apple Version: In place of the berry filling, spread 3 apples (peeled and sliced) over the crust. Then sprinkle with 1/2 cup sugar and 1/2 teaspoon cinnamon.

Ingredients: All-purpose flour, Blackberries, Butter, Cereal, Cornstarch, Egg, Lemon, Lemon Zest, Milk, Salt, Shortening, Sugar, Vanilla Extract, Water
Meal Type: Desserts, 4th of July, Easter, Mother's Day, Spring, Summer, Thanksgiving, Meatless
Categories: Brownies and Bars, Cookies and Treats, Fruits, Pie, Oven

Comments & Reviews

  • What temp and how long to bake?

  • Can u use store bought pie crust for this recipe?

    • Yes, that would be fine! A store-bought crust usually is round, so you will want to adjust either the shape of the crust or the pan and all that. I prefer this crust recipe because it is so delicious this recipe, but I think store-bought can work. I hope it works out really for you!

  • I have used crushed Corn Chex instead of corn flakes. Delicious!

  • I’m Drooling 🤤 just Looking at Your Picture. Could you use Fresh Blueberries, or Canned Peach’s?

  • Can these be frozen after making?

    • I haven’t tried freezing them before, so I’m not sure. I think it would work, but the texture of the crust would probably not be quite the same after freezing. Probably still delicious, but not as delicious as it is before freezing. 🙂

  • Yum yum!!! 2nds all around. Thank you for sharing.

  • They look delicious, but I can’t eat blackberries . Could you use strawberries?

    • Yes, I think that strawberries, raspberries, or apples would work! (Apple instructions are in the notes of the recipe.) You may need to reduce the sugar called for in the filling, depending on the sweetness of the berries. I haven’t tried this recipe with strawberries before, so I’d love to hear how it turns out if you try it! Thanks, Mary!

  • Did you use a 9x 13 with deeper sides or 9×13 jelly roll pan?

    • Hi, Stacy! I usually use a 9×13 Pyrex glass baking dish for this pie bar recipe. You could probably use either of the pans you mention though. 🙂

  • OMG..I was so excited to try this recipe,that I got the blackberries mixture set ,b4 rolling the halved dough sheets,I sprinkled the crushed cereal (used Honey Bunches of Oats) on bottom dough layer,then using rolling pin w/ the rolled doughI put the top layer over that 😮🙄 duh!! Forgot to put berries in-between!!, LOL 🤣 needless to say I had a time picking up the top dough layer,now it’s flipped,and have crushed cereal topping ,but it looks delicious..my husband is trying it now!! he’s my official taste tester!! He just said,yuummm that’s really good, I’m taking some to work tomorrow 😃..

    • Glad you were able to salvage the pie bars and that your taste tester approved! 😉 Thank you for your comment and review, Sally Ann!

  • These taste great! I have an over abundance of Marionberries and made these bars for a potluck tomorrow. They look great and taste just as good. Thanks :)j

  • I’m thinking about removing the blackberry seeds before adding them in. Would the juice and pulp make it too mushy? Would it be better to include the whole berry?

    • I have only made this blackberry pie bar recipe as written, with the whole berries, and it works really well that way! I hope it works out well for you!

  • I have made this recipe at least 4 times. I have used a store bought crust and made the crust exactly per directions. Will not use a store bought crust again. Your crust recipe is tender, flaky and crispy. We prefer a combination of blackberries and blueberries, but have also enjoyed raspberries and strawberries. To make it easier to rollout the crust, I added a step of dividing, wrapping and refrigerating the dough for 30 minutes.
    Thank you for sharing this fabulous recipe!

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