Blackberry Pie Bars

Blackberry pie bars are a great way to get all the delicious flavor of blackberry pie without the fuss of baking a pie! A buttery shortbread base, a creamy berry center and a streusel top.

Prep time: PT20M

Cook time: PT60M

Total time: PT80M

Rating

4.91 stars (21 reviews)

Keywords

blackberry pie bars

Ingredients

3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp. salt
1 1/2 cups butter (chilled)
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
pinch salt
4 cups blackberries, defrosted and drained or fresh!

Cuisine

American

Steps

For the crust and topping:
- Preheat oven to 350 degrees F
- Grease a 9 x 13 baking pan
- Combine the flour, sugar and salt in a food processor fitted with the metal blade
- Process until fully combined
- Cut the butter into 1/2 inch cubes
- Add the butter to the flour mixture and process until the butter is evenly distributed, but the mixture is still crumbly
- Reserve 1 1/2 cups of the crumb mixture for the topping
- Press the remaining crumbs into the bottom of the prepared pan
- Bake the crust for 12-15 minutes or until it is golden brown
- Cool for at least 10 minutes
To make the filling:
- Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries
- Spoon the mixture evenly over the crust
- Sprinkle the reserved crumbs evenly over the top
- Bake for 45-55 minutes or until the crust is lightly browned
- Cool for at least 1 hour before cutting

Nutitrion

Serving Size: 1 serving
Calories: 315 kcal
Carbohydrates: 44 g
Protein: 3 g
Fat: 14 g
Saturated Fat: 9 g
Cholesterol: 63 mg
Sodium: 140 mg
Sugar: 29 g

Reviews

Christina Wagar on 2025-09-14 (5 stars):
This came out amazing! thank you.
Kristi on 2025-08-07 (5 stars):
I was hesitant to make this because so few reviews. So glad I did! First it makes your house smell like love and friendship. Then when it cools and you get your first bite you will be hooked! I made the recipe as written, don't change anything. I used fresh (homegrown) blackberries.
Mona Madison-Botter on 2025-05-19 (5 stars):
These were unbelievably delicious!!
Peggy McHale on 2025-01-18 (5 stars):
I am going to try your recipe tomorrow. will let you know.
Kathryn Wilson on 2024-08-21 (4 stars):
Delicious. I read other reviews and had a few hints of what to watch for. Keeping more streusel topping aside is almost necessary, as is baking it until the top gets nice and golden. I used a nice deep pan...another necessity. They don't taste like blackberry pie to me because of the creamy element, but yum. They are both pretty and good. Gonna make a whipped cream with mascarpone and blackberry jam.
Stanton Bowmer-Vath on 2024-08-08 (5 stars):
This was a giant hit with my family too. I have mede various types of berry and apple pies over the years but this one seems to make the blackberry seeds disapear. WONDERFULL !!
Mark on 2024-07-19 (5 stars):
Attention people who don't want blackberry seeds stuck in your teeth: You can juice the berries and mix it into the egg mixture. I added additional thickener because it was a lot of juice and made it very thin. Our berries are very sweet this year, so I also left out over half the sugar, which didn't help. I was worried the top crust would sink down before it could firm up, so kept adding small amounts of flour and letting it fully absorb before testing it. Once chunks of crumbles didn't sink in the thin batter, I popped it into the oven and pulled out pie bars with a dark purple center the consistency of a creamy pumpkin pie! So much blackberry goodness with NO SEEDS!! HUGE hit! Thank you so much for sharing!
Lisa Bateman on 2024-07-09 (5 stars):
Outstanding! The ease of serving tops the actual pie! I'd give this a 10 out of 5!
Edie Baker on 2023-08-27 (5 stars):
I have made these many times. My boys ask for them all the time. They are great.
Amy Frew on 2023-08-09 (5 stars):
Alright, I was definitely skeptical with how these were going to turn out…. The main reasons being that, 1) It turns out to be so much crumble that I actually kept 2 cups aside instead of 1.5 otherwise my base would have been too thick. And 2) after the bake of the crust and pouring the custard mixture into the dish, my baking dish was FULL to the brim (and yes, I did use a 9x13!). As I started to add the crumble on top, the wet mixture was overflowing a bit on some of the corners. I knew the cook time would take longer simply because of how full the entire dish was. I probably cooked for an extra 25 minutes, and had to cover with tinfoil after the first hour so that the top didn’t burn. (I did also use a glass baking dish so I know that prolonged the cook time as well). BUT! My oh my…. The result my patience was worth it, this is simply delightful! I did 1/2 cup less sugar in the crust mixture, and I’m glad I did. The sweetness was just right, any sweeter and I think it would have been too much. Next time I make this I may even split it into 2 smaller pans, but at the same time the height is phenomenal so I appreciate now the reason for the pan being so full
ST on 2023-06-23 (4 stars):
Everyone loved them and asked for the recipe!
MJ on 2023-06-01 (5 stars):
These are so delicious. I had to bake them longer but could be my oven.