Blackberry Slab Pie Bars – A Juicy Twist on a Classic Dessert 🍋
There's something irresistibly nostalgic about the flavors of a summer fruit pie, but what if you could enjoy all of that sweet, tangy magic — in a bar? These Blackberry Slab Pie Bars are here to change your dessert game.
Packed with juicy blackberries, bright lemon, and nestled in a buttery crust, these slab-style pie bars are easy to make, slice, and share. Whether you're feeding a crowd or baking for a weekend treat, these bars deliver the perfect balance of flaky pastry and fruity goodness.
So, grab your apron and let’s make this crowd-pleasing dessert that tastes like sunshine in every bite. ☀️🫐
Ingredients
🥬 Fruits et légumes:
- 12 oz fresh blackberries
- ½ lemon juiced
🧁 Aides culinaires et épices:
- 2 ½ cups all-purpose flour
- 1 cup confectioner’s sugar
- ½ cup granulated sugar
- 1 tsp salt
- 2 tsp Instant ClearJel thickener or 1 tbsp cornstarch
🧈 Produits laitiers:
- ¾ cup unsalted butter cold and cubed
🍶 Liquides:
- ¼ cup ice water
- 1 tbsp water for egg wash
🥚 Produits frais:
- 1 egg yolk mixed with 1 tbsp water (for egg wash)
🧴 Autre:
- ¼ cup shortening cold and cubed
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, confectioner’s sugar, salt, and cubed butter and shortening.
- Use a pastry cutter or your hands to work the fats into the flour until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until a dough forms.
- Divide the dough into two portions, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Make the Blackberry Filling
- In a bowl, combine blackberries, lemon juice, granulated sugar, and Instant ClearJel (or cornstarch).
- Gently mix until the blackberries are evenly coated.
- Set aside to let the filling slightly thicken while rolling the dough.
Step 3: Assemble the Bars
- Preheat your oven to 375°F (190°C).
- Roll out one portion of the dough into a rectangle to fit a 9x13 inch baking dish.
- Press the dough into the base of the dish, trimming any overhang.
- Pour the blackberry filling evenly over the crust.
- Roll out the second dough portion and place it over the top, or cut into strips to form a lattice.
Step 4: Add the Finishing Touch
- Brush the top crust or lattice with egg yolk + water wash for that golden finish.
- Sprinkle a little extra sugar on top for sparkle and crunch (optional).
Step 5: Bake & Cool
- Bake for 40–45 minutes, until the top is golden brown and the filling is bubbling.
- Let cool completely before slicing into bars.
Notes
🍽️ Serving Suggestions
Top with a dollop of vanilla whipped cream or a scoop of vanilla ice cream Drizzle with lemon glaze for a citrusy kick Serve chilled or at room temperature Pair with coffee or tea for a perfect afternoon treat 🔄 Variations
Mixed Berry Version: Add blueberries or raspberries for variety Nutty Crunch: Add chopped pecans or almonds to the top crust Spiced Up: Sprinkle cinnamon or nutmeg into the berry filling Citrus Twist: Use orange zest instead of lemon juice Gluten-Free: Use a 1:1 gluten-free flour blend 🧊 Storage & Reheating
Storage:
Store in an airtight container at room temperature for 2 days or in the fridge up to 5 days. Freezing:
Freeze baked bars for up to 2 months. Wrap tightly in plastic and foil, and thaw overnight in the fridge. Reheating:
Enjoy chilled or pop into a 350°F oven for 5–7 minutes for a fresh-baked texture. ❓ 10 Frequently Asked Questions
1. Can I use frozen blackberries?
Yes, just thaw and drain them well before using. 2. What if I don’t have ClearJel?
Cornstarch works great — use 1 tbsp per 2 tsp of ClearJel. 3. Can I make this dough in a food processor?
Absolutely, it saves time and keeps the butter cold. 4. How do I know when the pie is done?
The crust should be golden and the filling bubbling at the edges. 5. Is this crust flaky or crumbly?
It’s a cross between a shortbread and a pie crust — buttery and slightly crisp. 6. Can I make these in advance?
Yes! They store well and taste even better the next day. 7. Can I use a different fruit?
Yes, peaches, blueberries, or apples work beautifully. 8. How do I prevent a soggy bottom?
Make sure the filling isn’t too wet and bake until fully golden. 9. Can I add a glaze?
Yes! A powdered sugar and lemon juice glaze adds a pretty finish. 10. What’s the best pan size?
A 9x13 inch rectangular dish is ideal, but you can adjust to 8x8 for thicker bars. 💡 Pro Tips
Keep the butter and shortening cold for the flakiest crust. Don’t skip the egg wash — it gives that gorgeous bakery-style finish. Let the bars cool completely before cutting to prevent soggy or messy slices. Use a serrated knife to slice for clean edges. Sprinkle with powdered sugar before serving for an extra touch. 🏁 Conclusion
If you're craving a dessert that’s both rustic and elegant, Blackberry Slab Pie Bars are the answer. They're perfect for picnics, potlucks, or weeknight treats, offering the full comfort of fruit pie with the convenience of bars. Once you try one square, you’ll be dreaming of blackberry season all year long. So grab those juicy berries and start baking — your kitchen is about to smell amazing. 🫐🥧💕
Top with a dollop of vanilla whipped cream or a scoop of vanilla ice cream Drizzle with lemon glaze for a citrusy kick Serve chilled or at room temperature Pair with coffee or tea for a perfect afternoon treat 🔄 Variations
Mixed Berry Version: Add blueberries or raspberries for variety Nutty Crunch: Add chopped pecans or almonds to the top crust Spiced Up: Sprinkle cinnamon or nutmeg into the berry filling Citrus Twist: Use orange zest instead of lemon juice Gluten-Free: Use a 1:1 gluten-free flour blend 🧊 Storage & Reheating
Storage:
Store in an airtight container at room temperature for 2 days or in the fridge up to 5 days. Freezing:
Freeze baked bars for up to 2 months. Wrap tightly in plastic and foil, and thaw overnight in the fridge. Reheating:
Enjoy chilled or pop into a 350°F oven for 5–7 minutes for a fresh-baked texture. ❓ 10 Frequently Asked Questions
1. Can I use frozen blackberries?
Yes, just thaw and drain them well before using. 2. What if I don’t have ClearJel?
Cornstarch works great — use 1 tbsp per 2 tsp of ClearJel. 3. Can I make this dough in a food processor?
Absolutely, it saves time and keeps the butter cold. 4. How do I know when the pie is done?
The crust should be golden and the filling bubbling at the edges. 5. Is this crust flaky or crumbly?
It’s a cross between a shortbread and a pie crust — buttery and slightly crisp. 6. Can I make these in advance?
Yes! They store well and taste even better the next day. 7. Can I use a different fruit?
Yes, peaches, blueberries, or apples work beautifully. 8. How do I prevent a soggy bottom?
Make sure the filling isn’t too wet and bake until fully golden. 9. Can I add a glaze?
Yes! A powdered sugar and lemon juice glaze adds a pretty finish. 10. What’s the best pan size?
A 9x13 inch rectangular dish is ideal, but you can adjust to 8x8 for thicker bars. 💡 Pro Tips
Keep the butter and shortening cold for the flakiest crust. Don’t skip the egg wash — it gives that gorgeous bakery-style finish. Let the bars cool completely before cutting to prevent soggy or messy slices. Use a serrated knife to slice for clean edges. Sprinkle with powdered sugar before serving for an extra touch. 🏁 Conclusion
If you're craving a dessert that’s both rustic and elegant, Blackberry Slab Pie Bars are the answer. They're perfect for picnics, potlucks, or weeknight treats, offering the full comfort of fruit pie with the convenience of bars. Once you try one square, you’ll be dreaming of blackberry season all year long. So grab those juicy berries and start baking — your kitchen is about to smell amazing. 🫐🥧💕