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Blackberry Pie Bars

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Delicious Blackberry Pie Bars using a buttery shortbread crust, creamy custard-y filling, topped with more shortbread as a crumble over the top.

Blackberry Pie Bars

My sons attend daycare so I can work and take a lunch break and have paychecks and stuff. Their teachers are phenomenal. They have to be, because one of my sons in particular is somewhat… er… “spirited”.

I thought these bars would be a great way to thank them for all they do. I hope they enjoy!

[Tweet “Blackberry Pie Bars from @kyleecooks #recipe #blackberry #dessert #food”]

Aaaah. 117 degrees here in Phoenix today. Can’t go outside. Why not…. uh… heat up the house by BAKING?! Good plan, Kylee!  Look at these beauties, though!! Totally worth the A/C bill. Thank you for not alerting my husband to my baking crimes! These Blackberry Pie Bars are faaaaaaabulous. The shortbread crust is crisp and yummy, a custard filling with lemon zest and blackberries, and some of the shortbread crust crumbled on top. Baked… and…. oh my. I really love pie, but feel like these bars are a lot easier to cut and serve (plus, they’re so pretty!!). I think of these more like a crumble, though.

Blackberries are the perfect berry for this – not least because they’re about $1/container right now…. That said, I bet raspberry would be just as fabulous, if those were on sale the week you decide to bake these. For these I used frozen berries, saved from a month or so ago, and with a quick thaw/drain – they were perfect. So, what are you waiting for? What would YOU make if you had a ton of berries?

Want more sweet treats? (of course you do!)

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Blackberry Pie Bars
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Blackberry Pie Bars
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Author: Kylee
Ingredients
Crust and Topping
  • 3 cups flour
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1 1/2 cups butter chilled, 3 sticks
Filling
  • 4 eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup flour
  • pinch salt
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 lb blackberries (if frozen thawed and drained)
Directions
  1. Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper, or grease (you choose)
Crust and Topping
  1. In a food processor, pulse together the flour, sugar and salt.
  2. Add the butter and pulse until the butter is crumbly (about a minute)
  3. Reserve 1 1/2 Cups of the crust mixture (this is the topping)
  4. Press the remaining mixture into the baking pan (distribute evenly)
  5. Bake for 15 minutes - the edges should be JUST starting to brown.
  6. Cool.
Filling
  1. Whisk the eggs together in a bowl, and add the sugar, sour cream, flour, salt, zest and vanilla.
  2. Add the blackberries and gently fold in.
  3. Pour the mixture over the crust, then sprinkle the crumble topping evenly over the top.
  4. Bake for 45-50 minutes (until center is not jiggly).
  5. Cool completely before cutting into bars.
  6. Devour.

Source: As seen on Pink Parsley

 

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Comments

  14. I baked for a teacher this year, too. For the first time ever! I’m not a great baker so I tend to express my appreciation by NOT baking for someone (heh heh) But he was EXCEPTIONAL and I had to try. Too bad I didn’t have this recipe at the time! Crazy yum.

    Reply

  19. I’m weirdly not a big berry pie fan, but shortbread crust blackberry bars sound amazing! And I hear you on just needing to crank the A/C for some baking in the summer! Our souls need to be satiated with baking sweet morsels occasionally! 🙂

    Reply

  24. Hey Kylee! Thanks so much for sharing such a wonderful (and pretty!) recipe at You Link It We Make It! I’m featuring it tomorrow morning as my “made it” feature. Hope you’ll stop by and link up with us again! Kim @ knockitoffkim.com

    Reply

  25. I made these last week and the family loved them. Actually, we liked them better the next day and the day after that! Reason for this comment is the first day the buttery crust is very hard and some of the topping separated from the gooey cheesecake type filling. So, don’t be afraid to make a day or two ahead because we actually liked it better.

    Reply

    • ABSOLUTELY! I’ve done it with raspberries, and a friend of mine has done it with blueberries – and reports it works great!

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