Comments on: Blackberry Pie Bars

By: Kathy

Kathy — Sun, 15 Nov 2009 02:31:36 +0000

These are beyond good! Thank you thank you! I’ve eaten 4 already all by myself.

By: Joy the Baker » Blog Archive » My Kitchen Basics

Joy the Baker » Blog Archive » My Kitchen Basics — Sat, 24 Oct 2009 20:03:20 +0000

[...] Half sheet baking pan… for cookies and roasting veggies and making blackberry pie bars. [...]

By: Whitney

Whitney — Fri, 28 Aug 2009 21:21:36 +0000

I made these last month with some fresh blackberries and they were a-mazing! Everyone raved! Just my luck- I have 2 quarts of frozen blackberries in my freezer for the fall Thanks….

By: Lena

Lena — Sun, 23 Aug 2009 22:13:12 +0000

Hello Joy,

LOVE your blog! Last night I made the Blackberry Pie Bars, and they turned out great! Do you think these would freeze well?? I want to save some for my honey who is returning home the end of the week.

Thx =9)

By: susie

susie — Sat, 22 Aug 2009 16:36:44 +0000

These were great. Next time I’ll use a jelly roll pan like you did. I had to add to the baking time for the smaller pan (especially for prebaking the crust) and the whole thing was thicker than I would have wanted – however, they are delicious. Thanks for sharing the recipe.

By: YourEverydayMama

YourEverydayMama — Tue, 18 Aug 2009 19:06:56 +0000

These were great Joy, the whole family loved it. I made half the recipe since I didn’t have quite that much fresh blackberry, and they were gone by the next morning

By: Nicole

Nicole — Tue, 11 Aug 2009 17:32:13 +0000

@Lissi – I just made these the other night and used a x1 pan. It almost looks like you’re going to run out of room, but have faith! Nothing spills over!

I made the mistake of over mixing the dough I think- it was definitely in solid dough form rather than crumbles. I’m not sure if that, or maybe the dough was too warm, when I put it into the oven for the first baking pass, because the bottom of these things is HARD. Like might break a filling hard, erf. The blackberries are delicious in it and the lemon sugar is great in the crust, just don’t overmix!

By: Melia

Melia — Thu, 06 Aug 2009 01:56:19 +0000

It is a little difficult to source fresh/frozen blackberries here in New Zealand and instead of replacing with boysenberries or the like I used canned blackberries. Delicious…and I was also pleasantly surprised how much the recipe made (a good number of midnight snacks!)

By: Lissi

Lissi — Fri, 31 Jul 2009 15:29:12 +0000

Joy, are you using a 13×9x2 in pan or 13×9x1? Also, when your recipes call for salt are you using regular table salt or kosher salt? Thanks for your help and thanks for this AMAZING blog site!! I love it!!

By: kirstin

kirstin — Tue, 28 Jul 2009 23:50:10 +0000

i made two batches of these in good faith… and i am glad i did! i took them to a birthday party and a picnic all the next day, and both had rave reviews… the “crust” is so buttery and crumbly… and everyone was pleased to have blackberrys as the fruit, such refreshing surprise!