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Stacked blackberry bars on a white plate with fresh blackberries, showing buttery shortbread crust, juicy blackberry filling, and golden crumb topping.
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5 from 1 vote

Blackberry Pie Bars

These blackberry pie bars are packed with juicy blackberries and sandwiched between a buttery, lemon-zested crust and a golden crumble topping. They taste just like blackberry pie but come together in a fraction of the time.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 12
Calories: 365kcal
Author: Shauna

Ingredients

Crust and Topping

  • 3 cups all-purpose flour
  • 1½ cups granulated sugar
  • ¼ teaspoon salt
  • Zest of 1 large lemon
  • ½ cup unsalted butter cold and cut into small cubes
  • 3 eggs lightly beaten

Blackberry Filling

  • 4 cups fresh blackberries halved
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ¾ cup granulated sugar

Instructions

  • Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out once cooled.
  • Combine the flour, sugar, salt, and lemon zest in a stand mixer. Mix on low speed until everything is incorporated.
  • Add the cold butter and continue mixing until the mixture resembles pea-sized crumbles.
  • Add the beaten eggs and mix just until a crumbly dough forms.
    Crumbly lemon-zested pie bar dough in a stand mixer bowl
  • Press two-thirds of the dough in an even layer across the bottom of the prepared pan.
    Pressed lemon pie bar crust in a white 9x13 baking dish
  • In a separate bowl, toss the blackberries with the lemon juice, cornstarch, and sugar until evenly coated.
    Fresh blackberry filling with sugar and lemon juice in a glass mixing bowl
  • Spread the blackberry mixture over the crust in an even layer.
    Blackberry filling spread over the crust in a white 9x13 baking dish
  • Break the remaining dough into pieces and scatter it over the blackberry filling.
    Blackberry pie bars with crumble topping scattered over the filling before baking
  • Bake for 45 to 50 minutes, until the topping is light golden brown.
  • Remove from the oven and cool completely in the pan before slicing into bars.
    Baked blackberry pie bars with golden crumble topping in a white baking dish on a wire cooling rack

Notes

  • Keep the butter cold going into the mixer. If your kitchen is warm, chill the cubed butter in the freezer for 10 minutes before you start.
  • The crust can also be made in a food processor or in a large bowl with a pastry blender.
  • Rinse blackberries in a colander just before using and let them drain for a few minutes before mixing the filling.
  • Start checking the bars at 45 minutes. Pull them as soon as the topping is light golden brown.
  • Cool completely before slicing. The filling needs time to set.

Nutrition

Calories: 365kcal | Carbohydrates: 67g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 131mg | Fiber: 3g | Sugar: 40g | Vitamin A: 399IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 2mg