Blackberry Pie Bars with Flaky Crust and Sweet Glaze

Easy Blackberry Pie Bars That Taste Like Pie, But Slice Like Dessert Bars

These blackberry pie bars are everything I love about homemade blackberry pie, but in an easier-to-share 9×13 dessert bar. You get a tender, flaky crust on the bottom, a juicy blackberry filling in the middle, a second layer of crust on top, and a simple sweet glaze that makes the whole pan feel extra special.

The best part? These bars are sturdy enough to pick up with your hands once they cool. No pie plate, no messy slices, and no fork required. They are perfect for summer potlucks, Sunday dessert, holidays, bake sales, or anytime you have fresh blackberries that need a very happy ending.

Reader rating: 4.47/5 stars. Readers have made these blackberry pie bars many times for bake sales, potlucks, family gatherings, and everyday dessert. Several readers also shared helpful variations, including using frozen fruit, skipping the crushed cereal, mixing blackberries with blueberries, baking the bars with marionberries, peaches, tart cherries, raspberries, strawberries, or apples, and serving warm bars with vanilla ice cream.

My mom first brought a version of these to Thanksgiving dinner, and I immediately understood why they were worth saving. The crust is buttery and tender, the blackberry filling is sweet-tart, and the glaze gives each bite that bakery-style finish. If you love pie but do not always love making pie, this blackberry pie bar recipe is such a good one to keep in your back pocket.

Why You’ll Love This Recipe

If you are trying to decide between making a pie or making bars, these blackberry pie bars give you the best of both worlds. They have the flavor of a classic fruit pie, but they are easier to cut, serve, transport, and share.

• They taste like blackberry pie. The filling is sweet, juicy, and slightly tart with optional lemon zest for brightness.
• They are easier to serve than pie. Once cooled, the bars hold together well and can be eaten by hand.
• The crust is tender and flaky. A mix of butter and shortening gives the crust great flavor and texture.
• They work for fresh or frozen berries. Fresh summer blackberries are wonderful, and readers have also had success with frozen berries, frozen wild blueberries, marionberries, peaches, and mixed fruit fillings.
• They are make-ahead friendly. These bars need cooling time anyway, so they are a great dessert to bake earlier in the day.

Blackberries are naturally sweet-tart and work beautifully in desserts like pies, cobblers, and bars. They are also a spring and summer fruit, and the USDA notes that blackberries are perfect for adding to desserts, smoothies, and more. Learn more about choosing and storing blackberries from USDA SNAP-Ed.

Ingredients for Blackberry Pie Bars

Blackberry Pie Bars Crust Ingredients

The crust is made with flour, salt, shortening, butter, egg yolk, and milk. The original recipe called for all shortening, but we like using half butter and half shortening. The butter adds flavor, while the shortening helps keep the crust tender and flaky.

This dough is softer and stickier than some pie doughs, but that is okay. It bakes into a crust that is firm enough to hold the berry filling but still soft enough to bite into without feeling dry or tough.

Mixing the Crust

Cut the butter and shortening into the flour mixture until it looks mostly like coarse cornmeal with some pea-sized pieces mixed in. Those little bits of fat help create the tender, flaky texture that makes these blackberry pie bars so good.

Important Note About the Milk

In the recipe card, you will see 2/3 cup milk listed, but you actually need a little less than that. Add the milk to the egg yolk until the mixture equals 2/3 cup total. Save the egg white because you will brush it over the top crust before baking.

Can You Use Fresh or Frozen Blackberries?

Fresh blackberries are my favorite for this recipe, especially when they are in season and naturally sweet. Three 6-ounce containers of fresh blackberries are just about the perfect amount for one 9×13 pan of blackberry pie bars.

You can also use frozen blackberries. My mom has made these successfully with frozen berries, and readers have confirmed that frozen fruit works well too. One reader used frozen wild blueberries successfully by thawing, rinsing, and letting them dry in a colander first. Another reader said she has always used frozen fruit as easily as fresh.

For best results, use berries that are not packed in syrup, and expect the filling to be a little juicier. If your frozen berries release a lot of liquid as they thaw, drain off the excess before adding them to the filling. Oregon State University Extension notes that frozen berries can be used for pies, cobblers, syrups, jams, and jellies, which is exactly the kind of dessert use we want here.

Sugar tip: adjust the sugar based on how sweet your berries are. In late spring and summer, 2/3 cup sugar is usually right for sweet fresh blackberries. If your berries are especially tart, you may want a little more. If they are very sweet, you can use a little less.

How to Make Blackberry Pie Bars

Step 1: Roll Out the Bottom Crust

The dough can be a little sticky, so lightly flour or oil your rolling pin. A pastry mat or silicone baking mat can help make this step easier too. One reader likes rolling the dough on lightly floured wax paper because it prevents sticking and makes the crust easier to transfer to the pan.

I like to roll the bottom crust just a little smaller than the 9×13 pan, transfer it to the pan, and then gently press it out the rest of the way. You can also use the classic pie crust trick: roll the dough loosely around the rolling pin, move it over the pan, and carefully unroll it into place.

Make it easier: one reader added a helpful step of dividing, wrapping, and refrigerating the dough for 30 minutes before rolling it out. That can make the dough easier to handle, especially if your kitchen is warm.

Step 2: Add the Blackberry Filling

Spread the sweetened blackberry filling evenly over the bottom crust. The lemon zest is optional, but I love what it does here. It gives the berries a brighter flavor without making the bars taste too lemony.

The Secret to Avoiding a Soggy Bottom Crust

The unexpected ingredient in this recipe is crushed cornflakes. I know, it sounds a little odd! They help absorb extra berry juice and keep the bottom crust from getting soggy. You can use plain crushed cornflakes or another bland cereal. I have only tested cornflakes, but the idea is to add a thin layer that helps protect the crust from the juicy filling.

Reader tip: several readers reported making these successfully without the crushed cereal. One reader skipped it, dried the washed berries on a towel first, and said the bars came out perfect anyway. So if you do not have cornflakes on hand, the recipe can still work. Just make sure your berries are not overly wet before adding them to the crust.

Step 3: Add the Top Crust

Place the top crust over the blackberry filling. If the dough cracks, do not panic. Just pinch it back together or move small overhanging pieces to any thin spots. This recipe is very forgiving, and once the bars are baked, glazed, and sliced, nobody is looking for perfect crust edges.

Brush the top crust with the reserved egg white before baking. This helps the crust bake up beautifully and gives the glaze a nice surface to settle onto after the bars cool.

Step 4: Cool, Then Glaze

Let the bars cool before adding the glaze. One time I poured the glaze on while the bars were still too warm, and it bubbled up instead of looking smooth and pretty. Now I wait until the bars have cooled a bit so the glaze sets nicely on top.

Tips for the Best Blackberry Pie Bars

• Use a 9×13 baking dish. I usually use a 9×13 Pyrex glass baking dish with deeper sides, but a standard 9×13 pan should also work.
• Line the pan with foil or parchment. This makes it easier to lift the bars out for cleaner cutting.
• Let the bars cool before slicing. The filling needs time to settle so the bars hold their shape.
• Trim the edges if you want cleaner squares. The edges can look a little rustic, so I like to trim just a tiny bit. Obviously, those trimmings are the baker’s snack.
• Use a rocker blade pizza cutter or sharp knife. It makes cutting dessert bars easier and cleaner.
• Do not stress about perfect crust. This is a homemade, old-fashioned dessert bar. A little rustic is part of the charm.
• Try other fruits. Readers have used blueberries, blackberries mixed with blueberries, tart cherries, marionberries, peaches, raspberries, strawberries, and apple filling.
• Skip store-bought crust if you can. One reader tried both store-bought crust and this homemade crust, then said she would not use store-bought again because this crust is tender, flaky, and crisp.

How to Store and Serve Blackberry Pie Bars

These blackberry pie bars are delicious at room temperature once the glaze has set. They are easy to serve on a platter and make a great dessert for parties, showers, summer cookouts, Thanksgiving, or Sunday dinner.

Store leftovers covered at room temperature for about a day, or refrigerate them if you need to keep them longer. Chilling can make the bars firmer and easier to slice, but I like the flavor best when they are not ice-cold. Let refrigerated bars sit at room temperature for a few minutes before serving.

You can serve them plain, with a scoop of vanilla ice cream, or with a dollop of whipped cream. One reader said that to really impress guests, serve the bars warm with ice cream on top. They are sweet enough to stand alone but still simple enough to pair with coffee, tea, or a cold glass of milk.

Blackberry Pie Bars FAQ

Are blackberry pie bars the same as blackberry crumble bars?

Not exactly. Many blackberry crumble bars use a shortbread-style crust and crumb topping. These blackberry pie bars are more like a slab pie because they have a flaky bottom crust, blackberry filling, top crust, and glaze.

Can I make blackberry pie bars with frozen blackberries?

Yes, frozen blackberries can work. If they release a lot of liquid while thawing, drain the extra juice before using them. You may also need to adjust the sugar depending on the sweetness of the berries.

Why are there crushed cornflakes in this recipe?

The crushed cornflakes help absorb extra juice from the blackberry filling so the bottom crust does not get soggy. It is an old-fashioned trick, and it works surprisingly well.

Can I use a different berry?

Yes. This same style of pie bar can work with other berries, including raspberries, blueberries, strawberries, marionberries, tart cherries, peaches, apples, or a mixed berry filling. Readers have had especially good results with blackberry-blueberry combinations. Keep in mind that juicier berries may need a little extra draining.

Can blackberry pie bars be made ahead?

Yes. These bars are a great make-ahead dessert because they need time to cool before glazing and slicing. Bake them earlier in the day or the night before, then slice once the glaze has set. Readers report they are best the same day, but leftovers can keep for a few days when covered and refrigerated.

How do I get clean slices?

Cool the bars completely, lift them out of the pan with the foil or parchment, and use a sharp knife or rocker blade pizza cutter. Wipe the blade between cuts if you want the cleanest edges.

Can I freeze blackberry pie bars?

I have not personally tested freezing these after baking. I think it would work, but the crust texture may not be quite as tender and flaky after thawing. They will probably still taste good, but for the best texture, I prefer serving them fresh.

Should the butter and shortening be cold?

Use cold butter and room-temperature shortening. This gives the crust a nice balance of flavor, tenderness, and flakiness.

Can I use heavy cream instead of milk?

I have not personally tested heavy cream in place of milk, but I think it would work and may make the crust a little richer. If you try it, keep the same method of adding the cream to the egg yolk until the mixture equals 2/3 cup total.

Should I remove blackberry seeds first?

I recommend using the whole berries. Removing the seeds would leave more juice and pulp, which could make the filling softer or mushier. The recipe works well with whole berries.

More Easy Dessert Bar Recipes

• Easy S’mores Cookie Bars Recipe
• Loaded Oreo M&M Cookie Bars Recipe
• Sugar Cookie Bar Recipe

If you love easy fruit desserts, these blackberry pie bars are such a fun way to enjoy blackberry pie flavor without serving a traditional pie. They are sweet, flaky, sliceable, and just a little nostalgic in the best way.

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Easy Blackberry Pie Bars Recipe

I love these blackberry pie bars! The sweet berry filling and tender, flaky crust are magical together.

4.47 / 5 ( 78 Reviews )

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Serves: 24

Adjust Servings: 24

US CustomaryMetric

Equipment

• 9x13 pan
• Medium bowl
• Small bowl

Ingredients

Crust

• 2 ½ cups all-purpose flour 12 1/2 ounces
• 1 teaspoon salt
• ½ cup shortening
• ½ cup unsalted butter
• 1 egg separated
• ⅔ cup milk actually a little less
• ½ cup cornflakes cereal crushed

Filling

• 3 to 4 cups blackberries
• ⅔ cup sugar more or less depending on sweetness of berries
• 2 ½ tablespoons cornstarch
• 1 to 2 teaspoons lemon zest optional

Glaze

• ½ cup powdered sugar
• 1 tablespoon water or milk
• ½ teaspoon vanilla

Instructions

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Bake at 350 for 35 to 45 minutes, until crust is golden brown.
• 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.

Recipe 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.

Nutrition

Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Sodium: 108mg | Fiber: 1g | Sugar: 9g