Triple Berry Pie Bars

For the past few days I have been struggling to ignore a craving for a fresh fruit pie. I just don’t trust myself around a fruit pie unless we have company coming over who can help me devour it. Otherwise, I have a delicious pie tempting me every time I walk into the kitchen and that is just dangerous! 😉 In order to satisfy my pie craving, I remembered these pie bars that I bookmarked a while back. The original recipe called for all blackberries, but since I had a refrigerator filled with three different types of berries, I decided to use a mixture instead. This delicious summer treat can be enjoyed year round by using frozen fruit. However, if you can get your hands on some fresh berries definitely use those first. If you do end up using frozen berries, just be sure to defrost the berries and drain the excess juices before using. If you are craving that perfect summertime dessert, look no further! A creamy sour cream triple berry filling is sandwiched between a buttery shortbread crust and a crumbly topping making the ultimate berry dessert. Serve with a scoop of vanilla ice cream for a treat that is truly out of this world!

One Year Ago: Toasted Coconut, Toffee and Chocolate Chip Cookies 

Triple Berry Pie Bars

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For the Crust and Topping:

  • zest of two lemons
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

For the Berry Filling:

  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup all-purpose flour
  • pinch of salt
  • 2 cups raspberries
  • 2 cups blackberries
  • 2 cups blueberries
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9X13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a small bowl, combine sugar and zest. Rub the zest and sugar between your fingers (Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar). Transfer sugar mixture to a food processor fitted with the metal blade. Add flour and salt and pulse until combined, about two 1-second pulses.
  3. Add the butter and toss with a fork to cover in flour mixture. Pulse until pieces of butter are no larger than the size of peas, about 10 to 12 pulses. Set aside 1 ½ cups of the crust mixture and place in the refrigerator until ready to use.
  4. Press the remaining mixture into the bottom of the prepared pan. Bake until golden brown, about 12 to 15 minutes. Let cool for 10 minutes while you make the filling.
  5. To make the filling: Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the berries. Spoon the mixture evenly over the crust. Sprinkle evenly with the reserved crust mixture.
  6. Bake until the top is lightly browned, about 45 to 55 minutes. Cool for at least 1 hour before slicing.

Yields: 18 bars
Prep Time: 25 minutes
Bake Time: 55 minutes

Source: adapted from Joy the Baker, originally from The Pastry Queen

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21 Responses to Triple Berry Pie Bars

  1. Brittany says:

    These look PERFECT!! Everything from the berries on top to the density of the bar. They look delicious.

  2. These bars look absolutely scrumptious!

  3. Blackberries, raspberries and blueberries make a lovely combination — in fact, mixed berry pie is one of my favorite pies. Around my house, we don’t regard pie as a problem: one pie, two people (at present) means three pieces each, eaten at a decent interval, perhaps one after dinner, one for breakfast and one the next day at tea time.

  4. Laura says:

    As always, they look so yum! And I am the same way around pie but more of a snack size thing makes me happy!

  5. Gorgoues (as ever!) and am glad to see that I can use frozen fruit as this we can sometimes get here…yippee!

  6. Absolutely beautiful with the combination of berries!

  7. ChgoJohn says:

    These look so good, Christina. We’re both craving pies. With tart cherry season right around the corner, I cannot wait to bake a cherry pie. These bars will certainly help to bide the time.

  8. Joy says:

    The pie looks great!

  9. Looks wooonderful! Perfect for summer 🙂 Can’t wait to bake it myself!

  10. Those look amazing. I always crave pie, now I’m craving these too.

  11. sweetcraving says:

    These look lovely, would work really well for the Queens jubilee this week! Want a piece noww haha

  12. The Teenage Taste says:

    These look insanely good! I need to get my hands on some fresh fruit stat!

  13. Huli says:

    looks insanely delicious need to make them soon 🙂

  14. Karen says:

    I know what you mean about having a whole pie in the kitchen. The problem is these look just as tempting. I’ll wait until we have guests over. They look yummy.

  15. Yum yum yum, now I have a craving for berry pis too! Will definately be trying these out, thank you.

  16. susie says:

    I have totally been craving pie to…. but I am the same way I won’t make them or cake unless there is company lol. These look amazing.

  17. huntfortheverybest says:

    looks delish, would like one right now!

  18. MyNiftyPony says:

    So, I baked these last night and will be submitting them to the Maryland State Fair this evening! (I’ll let you know how they fare.) My co-workers have loved the scraps (HA!) so I’m hoping the judges feel the same way. My only “in retrospect” was that because I used frozen berries (couldn’t swing $19 on the fresh ones), it is very moist. If/When I make them again, I’ll probably sprinkle the berries on the crust instead of stirring them in. And I think a bunch of my friends will now be stalking your blog too!

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