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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.

Ingredients

Scale

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

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