Blackberry Pie Bars
These blackberry pie bars feature a shortbread crust, a creamy, custard-like blackberry pie filling, and a crumb topping. A delicious alternative to blackberry pie!
It’s crazy that with over ten years of recipes logged here, this is one of only three recipes that features blackberries as a main ingredient (there’s also baked brie with blackberry compote and a blackberry gin fizz float). Kind of astonishing, but as far as berries go, they fall in line behind blueberries and strawberries for me, and are on level playing field with raspberries.
Instead of throwing them into a traditional pie crust, I baked them up into these pie bars, which start with a shortbread crust, and feature a very creamy, almost custard-like filling in the center, underneath a crumb topping.
They are fan-freaking-tastic.
I love those gorgeous, plump blackberries!
These blackberry pie bars are relatively easy to throw together, but you’ll need some patience before you slice into them… allowing them to sit for at least an hour gives them time to finish baking and for the creamy center time to set up appropriately (just like you would cheesecake!). You don’t need to refrigerate these if you’re going to serve them right away, but they’re also fabulous served chilled if you want to make them in advance.
If you’re not a big blackberry fan, you could definitely substitute another favorite berry in this recipe without an issue.
But! If you’re like me and always gravitate towards strawberries and blueberries, give blackberries a little love and make these blackberry pie bars. If you’re going to be celebrating Memorial Day (or planning ahead for 4th of July), maybe even a combination of blackberries and raspberries for a super festive presentation :)
Enjoy!
Five years ago: Lemon Blueberry Cheesecake Bars
Six years ago: Rhubarb-Pie Tartlets
Eight years ago: Greek Celebration Bread
Blackberry Pie Bars
Ingredients
For the Crust and Topping
- 1½ cups (300 g) granulated sugar
- 2 lemons, zested
- 3 cups (375 g) all-purpose flour
- ¼ teaspoon (0.25 teaspoon) salt
- 1½ cups (340.5 g) unsalted butter, cubed and chilled
For the Blackberry Filling
- 4 eggs
- 2 cups (400 g) granulated sugar
- 1 cup (230 ml) sour cream
- ¾ cup (93.75 g) all-purpose flour
- Pinch of salt
- 6 cups (864 g) fresh blackberries, (30 ounces)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with butter; set aside. (You can cut these bars right in the pan, but if you prefer to remove them from the pan before slicing, line the pan with parchment paper after greasing so you can use it to lift the bars out once cool.)
- Make the Crust: In a large bowl, combine the granulated sugar and the lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar has been moistened. Whisk in the flour and salt to combine. Add the butter and use a pastry blender or two knives to cut the butter into the dry mixture until the pieces of butter are no larger than the size of peas.
- Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed. Press the remaining mixture into the bottom of the pan in an even layer. Bake the crust until golden brown, about 15 to 20 minutes. Set on a wire rack while you prepare the filling.
- Make the Filling: In a large bowl, whisk the eggs until thoroughly combined. Add the sugar, sour cream, flour, and salt, and whisk until the mixture is completely combined and smooth. Using a rubber spatula, gently fold in the blackberries. Pour the mixture evenly over the crust and use the spatula to ensure the filling mixture is evenly spread over the crust and the blackberries are sitting in a mostly single layer and not bunched up anywhere.
- Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 50 to 60 minutes. Place the pan on a wire rack and cool for at least 1 hour before slicing and serving. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on May 24, 2010.
Yes and everyone loved them!!!
Firstly I made this recipe 4 years ago. I picked up some fresh blackberries and were searching through Pinterest recipes to bake. I found this, made this and fall in love! This is super tasty and pretty easy to make. Unfortunately here in Sweden we can pick up such amount of blackberries just in the august (otherwise there are plenty of frozen berries in the grocery stores or expensive fresh in the tiny boxes, but I prefer fresh handpicked!), so this became my August’s Blackberry Pie!
So now in 2021 I still come back to this page and bake this super tasty pie! Thank you!
They turned out great! Used one lime and one lemon for the crust since that’s what I had.
This was excellent! Any ideas on how to do this with peaches?
Can I use frozen blackberries for this recipe? If so, would I thaw and drain (or “dry”) them or just use them frozen? BTW, these look DELICIOUS!
Hi Becky, Yes you definitely can! You can use them frozen, no need to thaw. Enjoy!
Ok, we have something called dewberries here in NW FL. I subbed marscapone for sour cream. I added a bit of lemon juice To the crust since it seemed a bit dry-my too generous flour measurement.
They are Amazing! Thanks BBE! I have referred to your recipes for many years!
Made this with fresh raspberries tonight, so delicious! Thanks for a the great recipe
Can I eliminate the lemon zest without disrupting the crust taste? I cannot have lemon.
Also, can these be frozen? I love your recipes, even if I do not make them!!!
Thank you,
Billie
Hi Billie, Yes, you could eliminate the zest no problem. I think freezing might make the texture a little funky when thawed, since its a bit like custard.
Made it today. Followed the recipe exactly (using blackberry, raspberry, blueberry mixture). So-so. Probably will never make it again. The filling had an odd texture. Kind of eggy-gummy rather than creamy.
Hi Michelle,
Can this recipe be halved?
Thanks!
Hi Donna, Yes absolutely!
Can you freeze these?
Hi Katie, Yes they freeze wonderfully!
I really want to make these but I have no sour could I maybe sub heavy whipping cram for the sour or what about putting heavy cream in a cup and adding lemon juice so it will thicken do u think that might work also I have no yogurt also or I would sub with that my other idea is maybe making a custard with egg yolks maybe that would work but that’s seems like a lot of work for a sour cream sub lol
Hi Jessica, I would use either sour cream, plain yogurt or full-fat (thick) buttermilk.
Is there something wrong with flavored yogurt?
These look perfect for a dinner I’m going to this weekend! Probably a dumb question, but if I’m going to make them the night before, do I cut them once they’re cooled and then refrigerate, or do I wait to cut them until right before serving the next day? Thanks, I’m super excited to try these out!
Just made these and hope they will be okay. My crust was more like dough than coarse crumbs. Do you think I mixed it too much? I really hope they taste good. Also, I ended up cooking them for at least 10 mins before because the middle looked so raw. I really hope I didn’t overbake them. We’ll see later. :)
These pie bars were awesome!! My family loved them! I made it a second time today with apples, and it turned out scrumptious!! 👍 I added cinnamon and brown sugar to the topping.
This is a great recipe! I have made these twice, now – once with rhubarb, and once with a combination of rhubarb, raspberries, blueberries and cherries – and they were delicious both times. The crust was a bit too thick for my taste, so I’m going to try making 2/3 of the crust recipe next time.
How is 3 cups of flour 425 grams….? made this and it seemed like too much flour – my crust was a bit dry and burnt.
1 cup of flour = 5 ounces
1 ounce = 28.35 grams
3 cups of flour = 15 ounces = 425.25 grams
I use 5 ounces per 1 cup as my standard measurement for all-purpose flour; you will see weights varying anywhere from 4.25 ounces to 5 ounces. You could reduce the amount slightly if you’d like (I wouldn’t go below 361 grams).
Thank you so much for this recipe!! Someone gave us a box of cherries and they were going bad so my mother told me to use them up and I searched around and found this recipe…the funniest part is that I had less than a cup of flour and only 1 egg available so I cut down the crust part and for the filling, I used leftover cream cheese frosting and added the egg, 2 tbsp flour and the cherries. Baked the crust, added the filling and sprinkled half of the remaining crumb on top. It took 30 minutes and I let it sit for an hour. Just had 2 slices…DELICIOUS!! The sweet, buttery and crunchy crust with the cream cheese and slightly tangy cherries…heavenly! Of course, the slices aren’t as thick or solid as yours but the taste is 10/10 so THANK YOU!!
Such a great recipe, beautiful photography <3 xxx
Did you use a glass or metal baking dish for these?
Hi Carolyn, I used metal.
Ok, this is the kind of dessert that I dream about. I’ll take the whole thing please. Definitely saving to try!
Hi there!
I’m new-er to baking….When is it okay to use convection setting with oven with your baking recipes?
PS: I can’t believe all the admiration and pats on the back I get from your dessert recipes, thank you! Please don’t ever stop!!!!
Thankful, maria compton
Hi Maria, I think you could use them anytime, just follow the recommendations in the owner’s manual for how to adjust temperature and time. And thank you for the kind words :)
Wow, it should be very delicious, I think I have to try at least twice for the filling. Thank you.
These look amazing! Could I substitute blueberries for blackberries?
Hi Jen, I think blueberries would work well! Enjoy! :)
Do you think this recipe will work if I eliminate the lemon zest? I love berries! I definitely want to try this one!
Hi Kirsten, Yes, I think that would be okay!
Hi, wondering if these are a good “make ahead” dessert? I’m baking today for Christmas eve which is 5 days away. Most of my desserts are chocolatey so a fruit based treat would be perfect!
Hi Alexis, I think 5 days would be a little bit of a stretch for these; I’d make them within 2 days of serving if you could.
My first time baking with blackberries:) great success!
Just wanted to tell you I made these with cherries and loved them! Just posted on my blog and it would make my day if you’d check them out :) http://piesandplots.net/cherry-pie-bars/
Just made these and can barely control myself ’til it’s cooled. Used blackberries I’d picked & dehydrated this last season & threw in some blanched, crunched-up hazelnuts into the top strudel. The smell was wonderful while it baked and the filling tasted fantastic prior to baking. I made it as a tart & the filling recipe was perfect to fill the pan, as was the crust recipe. Let it bake an extra 8 minutes due to depth.
Ugh forgot to bake the crust first and just added the filling and couldn’t do anything do u think it will turn out
Hi Maria, The crust might end up being under baked or soft.
I’m 13 and own my own baking company, this is my best seller and is so easy to make enjoy :)
Making these for a large dinner party in a couple of days but need to make the day before. Can they be left in a container on the counter or is refrigeration the best? Thank you!
Hi Mona, I would refrigerate them.
I’m 13 and own my own baking company, this is my best seller and is so easy to make enjoy :)
I am NOT a baker, I am NOT a natural, I am NOT known for my baked goodies at potlucks. That being said, I am now KNOWN thanks to this recipe! They were licking the pan! So, here’s the only change: In the frozen north here in NH blackberry season is about 6 minutes long so I used a bag of frozen mixed berries drained, and slightly sweetened with a little powdered sugar, and then followed your recipe exactly. Even the kids were eating this. Thanks so much. And by the way, this was a fun recipe to play with.
I’m making these right now…there in the oven as we speak. Was the filling suppose to be thin? Mine can out really thin. I still used it. Hopefully they turn out OK. Thanks for the great recipe!
Hi! I’m supposed to bring a dessert to a party this week, and I’m trying to pick between this recipe or your peach crumb bar. Could you please tell me the comparisons/contrasts between the two? And was this crust harder/firmer than the other egg-filled crust? etc.
Sarah, The biggest difference is that the peach bars are a true crumb bar – they have a fruit filling with a crumb topping. The blackberry bars have more of a custard texture – the filling is creamy. I’ll be completely honest – I don’t remember which crust was firmer.
Thank you so much for replying and you did help! (except maybe now I’m actually planning to make both… Hehe. The more (desserts), the merrier??). One last question. How do you think these (and conversely, the peach bars) are without the lemon? I don’t like too much tartness with my sweets, but if you feel like it’s essential to help really make these bars more complex/delicious, I’ll trust you!! And can you taste the lemon pretty well or is it just a hint or is it more than that?
P.S. Sorry for the plethora (SAT word, hehe) of questions!
Hi Sarah, The lemon is definitely noticeable in these blackberry bars, but not really in the peach bars. You could omit it if you don’t care for it.
Thanks so much for the help! I’ll tell you how they turn out. :)
I just made the peach one (but used raspberries) and they were fantastic!
I think I just died a little bit on the inside, omg. That looks amazing.
I made these bars the other day and posted about them on my blog. They were fabulous, one of the best things I’ve made. It would be the best thing ever if you’d come take a look :) Here’s the link: http://piesandplots.net/blackberry-pie-bars/
Blackberries and shortbred in one gooey dessert, what could be better?!
Made these last night and they were AMAZING!
I made these today, with raspberries instead and I didn’t have a grater thingy so I just used the lemon juice instead of zest and it still turned out amazing!! It’s so yummy! Thanks for sharing!!!
Just now posting how delicious these were (last summer!) Kids picked fresh berries while camping and they were just awesome in these bars. thanks!!!!!
yumm yumm I love all the spin off ideas others came up with to make them yummier
yum yum..I put them in the fridge for 30 mins they tasted great chilled…Must have summer treat
Oh my goodness. I made these last night and brought them to work this morning. SO. GOOD. Thanks for the recipe. I did discover that you shouldn’t cover them until they are pretty well cooled. I put a lid on mine last night while they were still pretty warm and the heat created condensation on the lid which dripped down onto the bars. So, the top was kind of soggy, but still so delicious!!
MMMmmm…
Made these yesterday morning from some blackberries I picked up at the farmer’s market. I only had 3 cups left (oopsie, guess I ate too many…) so I cut the recipe in half, and put it in an 8 X 11. I still got 18 fairly good sized bars. I brought them along on a picnic, and got RAVE reviews! This is a recipe I’ll be making again!
Also, I didn’t butter up the pan, and everything came out just fine. I think the crust probably has enough butter.
I’m going to make these today so I have them ready tomorrow for the 4th of July. Would you recommend storing them in the fridge overnight? Also, would they be best served chilled, room temperature, or warmed? Thanks for the recipe!
They are best chilled or at room temperature, definitely not warm. I would store them in the fridge overnight. Enjoy!
These bars look absolutely beautiful! I’ll have to add them to my “to bake” list since they look so delicious!
I recently found your website and have become obsessed with it! It is fantastic!!! I love all the pictures. So this was my first recipe attempt and it turned out perfect! I also made home-made vanilla ice cream to go with it and WOW! Thank You!!!
My husband requested these for Father’s day. I too love blackberries, after blueberries, they are my favorites.
OMG that looks so yummy!!!
Hello!
I just tried this recipe with blueberries as they were buy one get one free at the giant eagle. I have to say I loved it, my boyfriend loved it and my coworkers!! I added 1/4 cup less sugar as my berries were already really sweet.
I wanted to ask, since you are nearby, do you know of any good farmers markets in or around the city?
thanks
sam
Hi Sam, This is my first year really trying to do the local thing so I haven’t been to many farmers markets, but I love Soergel’s up in Wexford – they have tons of local produce. http://www.soergels.com/index.html
Just got my blackberries from my “supplier” (retired blackberry picker/fisherman) Tried out this recipe last night. My crust however did not turn out “flaky”. It looked wonderful and pressed nicely but took at least 20 minutes to bake. Perhaps too much butter? Or do I need a larger pan for a thinner crust? Was also thinking of sub-ing cream cheese for the sr cream in the filling. Any thoughts? btw-i live just down the road in wv. Would love to come to your house and gorge on anything choc & peanut butter. I am also an addict.
I just made this and oh, is it good!! The crust is buttery and flaky and the blackberry layer is creamy and wonderful. We used 4 cups of blackberries and 2 cups of blueberries just because that’s what we had and it was great!! Thanks for the recipe!
These look amazing. Found you through the recipe roundup at How to simplify. Love your site!
I wanted to bake my blackberries into something and I was originally torn between pie and cobbler but these bars were a happy medium. They were so so sooo GOOD. That lemon sugar really makes the crust/topping even better. I used two 12 oz containers and that was enough. I let the bars sit for a couple our hours to cool and set before I cut into them. I know it’s a desert but they taste great for breakfast with some milk.
Hi AJ,
So glad you liked these; I am also guilty of having them for breakfast (multiple days in a row!).
Hiya! Well, I am eating this as I type (Be Jealous!)
This is an excellent recipe! One of the few that actually turned out the way it looked! I made two changes, both were out of necessity though. I only had 4 containers of blackberrys and I used a soft whole wheat flour (I picked it up thinking it was all purpose white,) which worked fine. The amount of berrys worked out really well too.
I can see this recipe being absolutely perfect with blueberry’s and even peaches! It is awesome and I am definitely making it again! Thank you, Thank You!
Hi Jeane,
Awesome! So glad you are enjoying these! Thanks also for the tips on the subs, and I agree that blueberries, peaches and many other fruits would be great in this recipe.
These look so good. Man… I want a piece. I love blackberries but not their seeds. They get stuck in my teeth. I can buy them in July at the farmers markets. I am going to save this and make a pan in July.
Your Blackberry Pie Bar looks so moist and delicious. Now I feel inspired to bake something with berries.
Wow! This looks so refreshing and yummy! I have a blackberry bush in my front yard, so I suspect this recipe will come in handy soon! :)
Those bars look so good!
Mmm. I love shortbread crusts. This looks so delicious!
Yuuuum! I love blackberries! And I feel so healthy eating them…even if it is in pie form!
I made these yesterday and it is a most delicious, beautiful dessert. THANKS!!
So glad you liked these Kim! I’m craving more of them!
Wow, these look so yummy:)
You’re a goddess! I love these bars..they’re so pretty! Again.. bookmarked!
I have to weigh in to defend the toys, they were misfits, not unfit! lol, seriously these look SO delicious!
This is heavenly!
LOVE blackberries!!
Blackberries do it for me…lol These bars look wonderful!
These look amazing and I am sure they taste even better!
I want one now! :-)
Beautiful! I adore blackberries!
Sometimes I think blackberries are the forgotten fruit. They are deep, dark and delicious. Beautiful!
it looks delicious!! The shortbread crust is perfect for this dessert!
thanks for sharing!
I want these right now! WOW, love this recipe! I might just make it this weekend, just hope berries are on sale!
a diet cheat-worthy recipe
This looks delicious! Blackberries are my favorite!
Yummi ! It looks sooo good ! thanks a lot for this wonderfull summer receipe !
After the sugar cookies I think these will be the next thing I try…I reviewed your White Chocolate Macadamia Nut cookies on my blog this morning check it out http://bit.ly/9CJ5R4 THANKS AGAIN!
I, for one, am glad that you posted a blackberry recipe because they are one of my favorite berries. These look fantastic!
These look absolutely amazing! This is going on my summer to-make list once my sister shares some of her garden’s blackberry bounty with me!!!
These look absolutely amazing! I love cookie bars with a shortbread base.
I don’t think I’ve ever seen a pie bar! So clever AND delicious looking. YUM!
I am almost swooning just looking at this! I love blackberries and can’t wait to make this. Just by reading the recipe I know it is yummo! TFS
Yum! These look great. The little blackberries on top really make the photo nice :)
Blackberry is my favorite berry! This dessert looks heavenly!
whoa…these look amazing!
This is one of my go-to recipes. My husband requests it for his birthday treat, and it makes wonderful use of the pounds and pounds of blackberries I get from my MIL every summer. It’s without a doubt one of my favorite baked goods…EVER.
Blackberries grow like weeds by my in-laws (Seattle area). I need to see about stocking up when we visit this summer. Those bars sound delicious.
These bars look absolutely beautiful! I’ll have to add them to my “to bake” list since they look so delicious!
…You just made my day with this recipe! I have some frozen blackberries; I’ll try the recipe later this week and let you all know how it goes(today I’m baking blackberry scones!)…
Mmmmm, wish I could grab a piece through my computer!!
These look WONDERFUL!!!! I love blackberries too, in fact, they might be my third favorite berry behind strawberries and huckleberries.
my mouth is seriously watering right now…the photos are stunning and the recipe sounds like it’s to die for! you’d have to roll me out of the room if i had a pan of those babies :)
Those blackberries are so plump! Love this dessert!
I swore off blackberries as a child…my mom would send us to go pick them so she could make tarts, and it took forever in the heat to get enough!! As an adult, I have started loving them again!! This looks so good!!
Thanks for highlighting blackberries so beautifully in this recipe. I often times get sad because they are so delicious but don’t get nearly as much love as their other berry brothers and sisters.
Looks delicious!