Blackberry Pie Bars

The delicious flavor of a custardy blackberry pie, in portable, shareable bar form!
Blackberry Pie Bars: custardy blackberry pie, in portable bar form! (Bunsen Burner Bakery}
I love rolling out pies, but a pie is tough to share amongst various individuals. It’s a little odd to show up at a friend’s house with a quarter of a pie that is left over, but it’s perfectly acceptable to show up with a few servings of cookies or bars. I love recipes like this that capture the flavor of a pie, but come in bar form, so I can share a few with lots of different people! These were a huge hit, but they are extremely rich, so cut the bars small.

Blackberry Pie Bars: custardy blackberry pie, in portable bar form! (Bunsen Burner Bakery)
Blackberry Pie Bars
adapted from Joy the Baker


  • 3 cups all-purpose flour (crust)
  • 1 1/2 cups sugar (crust)
  • 1/4 teaspoon salt
  • 1 1/2 cups chilled unsalted butter, cut into cubes
  • 4 eggs
  • 2 cups sugar (filling)
  • 1 cup sour cream
  • 3/4 cup all-purpose flour (filling)
  • 2 tablespoons lemon juice
  • pinch salt
  • 6 cups fresh blackberries


  1. Preheat the oven to 350F. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
  2. To make the crust, combine the sugar, flour, salt, and butter in an electric mixer fitted with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.
  3. Reserve 1 1/2 cups of the crust mixture to use as a topping. Press the remaining mixture into the bottom of the pan with fingertips. Bake the crust for 12 – 15 minutes until golden brown.
  4. While crust is cooling, prepare the filling. Whisk the eggs in a large bowl and add the sugar, sour cream, flour, lemon juice, and salt. Fold in the blackberries.
  5. Spread the mixture over the crust. Sprinkle the crust mixture over the filling.
  6. Bake for 45 to 55 minutes, until the top is lightly browned. Cool for 1 hour before slicing and serving.