Blackberry Pie Squares

Sweet blackberry pie filling meets a soft cookie base and tart lemon glaze in this easy blackberry pie squares recipe.

Why this recipe works

These blackberry pie squares can be made any time of the year because they call for pie filling, rather than fresh-picked berries. They’re easy to put together, do not require a pastry crust, and whip together like a cake batter or cookie dough with a sweet berry filling. The beauty of this is that you can use your own homemade pie filling from the blackberries you picked or purchased in the summer, or simply grab a can off your grocer’s shelf. It really comes down to preference or what you already have on hand.

The base of these bars reminds me of cakey sugar cookie. Essentially, we’re sandwiching the pie filling between two layers of this lovely crust, with the top layer being dolloped on similar to a cobbler. This recipe was such a hit back when I first made them in 2010 that I started experimenting with other flavors like cherry – out of which, my cherry pie squares recipe was born. I can only imagine all the different pie filling flavors using this recipe as a base!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PIE FILLING – Homemade or store-bought blackberry pie filling will both work here.

GLAZE – The tartness of the glaze pairs beautifully with the sweetness of these squares and you’ll be disappointed if you substitute anything for the lemon juice. Trust me on this! Use 2-3 tablespoons of lemon juice to get the glaze to a drizzleable consistency, that’s roughly the juice from one medium lemon.

How to Make Blackberry Pie Squares

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
2. Cream sugar and butter with an electric mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the vanilla and beat well.
3. Whisk together flour and baking powder. Turn mixer speed down to the lowest setting and slowly add the flour mixture until completely combined.
4. Spread half of mixture (I weigh mine to get even halves) onto an ungreased 15×10 jelly roll pan. Spread pie filling over the top of the batter. Drop remaining batter onto the pie filling layer by spoonfuls.
5. Bake for 45 minutes or until golden brown. Do not under bake. Remove to cool on a wire rack.
6. Combine powdered sugar, melted butter, and lemon juice in a bowl. Drizzle over warm bars.
7. Allow to cool completely before cutting into squares.

Frequently Asked Questions & Expert Tips

Absolutely. I’ve successfully adapted this recipe to make cherry pie squares, and I’m certain that other pie fillings would be just as good! Use your favorite.

Store any cooled leftover bars in an air-tight container kept at room temperature for up to 4 days.

Serving Suggestions

Enjoy your blackberry pie squares as dessert or served as a breakfast danish along with a cup of coffee or tea. These bars are equally as good whether they’re warm or at room temperature!

More Berry Dessert Recipes

• Blackberry Scones
• Blueberry Dump Cake
• Raspberry Poke Cake
• Blueberry Upside Down Cake

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This post originally appeared here on June 22, 2010 and has since been updated with new photos and expert tips.