Blackberry Pie Bars Recipe

Introduction

Blackberry Pie Bars combine the best of a classic pie with the convenience of a bar. With a buttery, flaky crust and a luscious blackberry filling, they’re perfect for sharing or savoring on your own.

Ingredients

• 2 1/2 cups all purpose flour, plus more for rolling
• 1 tsp salt
• 3/4 cup unsalted butter, cold and cut in pieces
• 1/4 cup shortening (butter flavored Crisco recommended)
• 1/4 cup ice water
• 1 egg yolk mixed with 2 teaspoons water
• 12 ounces fresh blackberries
• 1/2 cup sugar
• 2 tsp Instant Clearjel thickener (or substitute 1 Tbsp cornstarch)
• Juice of 1/2 lemon
• 1 cup confectioner’s sugar, sifted
• Water for thinning glaze

Instructions

1. Step 1: Combine the flour and salt in a food processor by pulsing a few times. Add the cold butter and shortening pieces and pulse about 20 times until the mixture is grainy.
2. Step 2: Slowly add ice water while pulsing, stopping to check when the dough just comes together when pinched. Use only as much water as needed.
3. Step 3: Transfer the dough to a floured surface, knead in any dry flour left in the bowl, and form into a ball. Add flour if dough feels too sticky.
4. Step 4: Divide dough in half, shape into flat rectangles, wrap in plastic, and refrigerate for at least 2 hours or overnight.
5. Step 5: For the filling, combine blackberries, sugar, Clearjel, and lemon juice in a saucepan. Cook over low to medium-high heat, stirring and mashing the berries until thickened to a runny jam consistency, about 8 minutes. Chill until ready to use.
6. Step 6: Preheat the oven to 350°F (175°C). Roll out one dough rectangle on lightly floured parchment into roughly a 9×13 inch rectangle.
7. Step 7: Spread the blackberry filling over the rolled dough, leaving about a 1-inch border free around the edges.
8. Step 8: Roll out the second dough piece to cover the filling. Place it carefully on top and press the edges to seal. Trim or roll up any excess dough.
9. Step 9: Brush the top crust with the egg yolk wash. Bake for about 40 minutes until golden brown. Let cool completely before glazing.
10. Step 10: Make the glaze by whisking confectioner’s sugar with water, adding a tablespoon at a time until smooth and brushable. Brush liberally over the cooled bars and let dry before slicing.

Tips & Variations

• Use frozen blackberries if fresh are not available; thaw and drain excess liquid before cooking.
• Substitute cornstarch for Clearjel if you don’t have it; use 1 tablespoon.
• Add a teaspoon of vanilla or almond extract to the filling for extra depth of flavor.
• For a streusel topping instead of a top crust, sprinkle a mixture of flour, brown sugar, and butter over the filling before baking.

Storage

Store these pie bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving, or warm slightly in the oven. They can also be frozen for up to 2 months; thaw overnight in the fridge and reheat gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Yes, frozen blackberries work well. Just thaw them completely and drain any excess juice before cooking to prevent the filling from becoming too watery.

What can I substitute for Instant Clearjel?

You can use 1 tablespoon of cornstarch as a substitute for the Instant Clearjel thickener. It helps thicken the filling nicely during cooking.

Blackberry Pie Bars Recipe

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★★★★★

4.5 from 114 reviews

Delight in these homemade Blackberry Pie Bars featuring a tender, buttery crust enveloping a luscious blackberry jam filling. Perfect for dessert or a sweet snack, these bars combine a flaky double crust with a vibrant, fruity center and a sweet glaze finish.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 pie bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 1/2 cups all purpose flour, plus more for rolling
• 1 tsp salt
• 3/4 cup unsalted butter, cold and cut in pieces
• 1/4 cup shortening (butter flavor Crisco recommended)
• 1/4 cup ice water
• 1 egg yolk mixed with 2 teaspoons water (egg wash)

Filling

• 12 ounces fresh blackberries
• 1/2 cup sugar
• 2 tsp Instant Clearjel thickener (or 1 Tbsp cornstarch)
• Juice of 1/2 lemon

Glaze

• 1 cup confectioner’s sugar, sifted
• Water for thinning (as needed)

Instructions

1. Make the Crust: Pulse the flour and salt in a food processor to combine. Add cold chunks of butter and shortening and pulse about 20 times until the mixture becomes grainy.
2. Add Ice Water: Gradually add ice water while pulsing until the dough just comes together when pinched. Avoid overworking; stop to check the dough’s texture as you go.
3. Form Dough Balls: Turn the dough onto a floured surface and knead any remaining dry flour in. If sticky, add a little more flour. Divide dough in half, form into flat rectangles, wrap each in plastic, and refrigerate for 2 hours or overnight.
4. Prepare Blackberry Filling: Place blackberries in a saucepan. Mix sugar and Clearjel thickener, add to berries along with lemon juice. Cook on low heat gradually increasing to medium-high, stirring constantly and mashing berries until mixture thickens into a runny jam, about 8 minutes. Chill the filling.
5. Preheat Oven: Set oven to 350°F (175°C).
6. Roll Out Bottom Crust: On a floured parchment sheet, roll one dough piece into an approximately 9×13-inch rectangle. Let dough rest briefly if needed for easier rolling.
7. Assemble Bars: Spread chilled blackberry filling on the bottom crust, leaving a 1-inch border.
8. Roll and Place Top Crust: Roll out second dough piece and carefully place over the filling. Seal edges by pressing down; roll excess dough along edges if needed.
9. Apply Egg Wash and Bake: Brush top crust with the egg yolk and water mixture. Bake for about 40 minutes or until the crust is golden brown. Let cool completely before glazing.
10. Make and Apply Glaze: Whisk confectioner’s sugar with water, adding water a tablespoon at a time until a smooth glaze forms. Brush glaze generously over cooled pie bars. Allow glaze to dry before slicing and serving.

Notes

• Clearjel thickener can be substituted with cornstarch for the filling.
• Dough benefits from resting and chilling to improve handling and texture.
• Ensure the filling is cooked to a jam-like consistency to prevent soggy bars.
• Let bars cool fully before glazing to avoid melting the glaze.
• Use parchment paper for easy rolling and transferring of dough.

Keywords: Blackberry pie bars, berry dessert bars, homemade dessert, fruit bars, fresh blackberry recipe