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Blackberry Pie Bars Recipe

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These blackberry pie bars deliver all the flavor and texture of a classic blackberry pie, baked into easy-to-serve crumb bars. With a buttery crumb crust and topping enveloping a luscious blackberry filling, these bars are perfect for dessert or a sweet snack. Yielding 12 bars, this recipe combines bright lemon zest and fresh blackberries for a vibrant, summery treat.

Ingredients

Crust & Crumbs

  • 2 cups (280 g) all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 cup (168 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 1 tsp (4 g) vanilla extract
  • 1 tsp lemon zest

Blackberry Filling

  • 2 1/2 cups (425 g) blackberries
  • 3/4 cup (150 g) granulated sugar
  • 1/8 tsp salt
  • 3 Tbsp (24 g) cornstarch
  • 1 tsp lemon zest
  • 1/2 Tbsp (7 g) lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and make removal of the bars easier.
  2. Mix Dry Ingredients for Crust: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined.
  3. Combine Wet Ingredients for Crust: In a larger bowl, whisk together the melted unsalted butter, granulated sugar, light brown sugar, vanilla extract, and lemon zest until the mixture is smooth and combined.
  4. Make Crust Dough: Add the dry ingredient mixture into the wet ingredients bowl and gently fold until just incorporated. Set aside 3/4 cup (about 220 g) of this dough for the topping and chill it until needed. Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust layer.
  5. Bake the Crust: Place the baking pan in the oven and bake the crust for 14 to 16 minutes, or until the edges are lightly golden and the crust is set. Remove from oven and transfer to a wire rack to cool for 15 minutes.
  6. Prepare Blackberry Filling: In a heavy saucepan over medium-high heat, combine the blackberries, granulated sugar, salt, cornstarch, lemon zest, and lemon juice. Bring the mixture to a boil, pressing the berries to release their juices, which should take about 3 to 4 minutes.
  7. Simmer Filling: Reduce the heat to low and let the filling simmer for 1 to 2 minutes until thickened and thick enough to coat the back of a spoon. Remove from heat and cool for 10 minutes.
  8. Assemble Bars: Spoon the blackberry filling evenly over the cooled crust. Then crumble the reserved chilled dough over the filling to create the crumb topping.
  9. Bake Bars: Return the pan to the oven and bake for 40 minutes, or until the topping is golden brown and the filling is slightly bubbly around the edges.
  10. Cool and Chill: Allow the bars to cool completely in the pan on a wire rack. For easier slicing, chill the pan in the freezer for 15 minutes before cutting.
  11. Cut and Store: Carefully lift the bars out of the pan using the parchment paper and transfer to a cutting board. Use a sharp knife to cut into 12 equal squares. Store the bars in an airtight container in the refrigerator for up to 3 days.

Notes

  • Ensure the blackberries are fresh or fully thawed if using frozen for best filling texture and flavor.
  • Pressing the blackberries while cooking helps release juice to create the filling sauce.
  • Chilling the crumb dough topping makes it easier to crumble evenly over the filling.
  • Using a sharp knife and chilling before cutting helps achieve clean slices without crumbling.
  • These bars can be served slightly warm or cold according to preference.
  • For a dairy-free option, substitute the butter with a plant-based alternative.

Find it online: https://flavorspath.com/blackberry-pie-bars-recipe/