Blackberry Pie Bars
Prep time
Cook time
Total time
Serves: 16 Bars
  • Shortbread Crust:
  • 2½ Cups All-Purpose Flour
  • ⅔ Cup Sugar
  • ¼ Teaspoon Salt
  • 2½ Sticks Unsalted Butter (18 Tablespoons), very cold and cut into small cubes
  • Blackberry Filling:
  • 1 Cup Fresh Blackberries
  • 1 Cup Seedless Blackberry Jam
  • Lattice Crust:
  • 1 Pie Crust, homemade or refrigerated (I used Pillsbury)
  • 1 Egg, beaten
  1. Preheat the oven to 375°. Line a 9"x13" pan with foil. Spray with cooking spray. Set aside. In a bowl combine flour, sugar, and the salt. With a pastry cutter or two forks, cut in the cold butter cubes. The mixture should be crumbly.
  2. Press the flour mixture into the prepared pan and bake for 15-18 minutes or until the edges of the crust have become a light golden brown.
  3. Meanwhile, in a bowl, combine the blackberries and the jam. Mash the berries with a fork slightly to break into small pieces. Set aside.
  4. On a floured surface, roll out the the pie crust ever so slightly. Using a ruler (or just eyeball it) cut the strips into ½ inch pieces with a sharp knife or a pizza cutter.
  5. On a piece of parchment paper, lay out half of the pie crust strips with about a ½ inch gap between each strip.
  6. Fold up every other strip and lay one of the remaining crust strips across the still laid flat strips. Lay the folded up strips back down and repeat, this time folding up each piece that you didn't fold up before. Repeat until you have reached the bottom.
  7. Transfer the pie crust (on the parchment paper) into the freezer for a 10 minutes to firm up.
  8. Meanwhile, lightly spread the blackberry filling evenly over the top of the hot shortbread crust.
  9. Using a large spatula, transfer the prepared lattice crust on top of the blackberry filling. Trim any excess off of the crust. Brush the beaten egg on top of the lattice crust. Bake for 30-35 minutes or until the filling is bubbly and the crust is golden brown.
  10. Allow the bars to cool completely before cutting.
Recipe by Mariah's Pleasing Plates at