Skip to content

Very Berry Pie Bars

These Berry Pie Bars taste like your favorite blueberry or blackberry pies, but are so much easier to make! They can be made in advance and enjoyed whenever you like.

Blueberry or Blackberry Pie Bars

Berry Pie Bars

Can’t decide if you crave pies vs. dessert bars?  No problem.  We can go hybrid and do it BOGO style.  Two in one.  Bargain hunters, this one’s for you.

It’s a win-win combination.  Think of it:  a buttery and toothsome crust, plus crumbly topping with hints of zesty lemon strewn throughout.  Creamy, thick filling bursting with sweet, juicy berries.


These fresh berry pie bars are the best of both worlds, with tasty pie crust, crumble topping, and plummy filling.   Minus the fuss of actually making a pie.  This “pie” comes in the form of  an easygoing, happy-go-lucky pie bar that’s easily made ahead of time and even easier to dig into.


These berry pie bars can happily be made the night before, chilled in fridge, and sliced when ready to devour.  I sliced mine into smaller squares to feed a crowd, and there was plenty to go around.  For easy serving plus cute factor, just house the individual squares in pretty cupcake liners.  These are best served chilled, so keep ’em cold until dessert time.  They won’t sit around long once you bring them out.

berry pie bars

Very Berry Pie Bars

4 from 1 vote
These luscious dessert bars are the perfect way to enjoy a berry pie, in easy bar form.


For the crust and topping:

For the filling:

  • 4 large eggs, lightly beaten
  • 2 cups white sugar
  • 1 cup greek yogurt
  • ¾ cup all purpose flour
  • tsp salt
  • Juice of one large lemon
  • 2 tsp. vanilla extract
  • 30 oz any mixture of fresh blackberries, blueberries, strawberries, or raspberries


  • Preheat: Preheat oven to 350F. Generously grease a 9x13 pan along bottom and sides. Set aside.
  • Make Crust: In bowl of a food processor, lightly pulse together the flour, sugar, and lemon zest just until blended. Cut cold butter into slices and add to bowl. With a few short pulses, cut the butter into flour mixture just until mixture is crumbly. Small bits of butter remaining is fine. (Alternatively, you can use a pastry cutter if you don't have a food processor.) Set aside 1 1/2 cups of the flour/butter mixture for the topping. Pour the rest of the mixture into bottom of prepared baking pan. Press firmly for an even layer of crust on bottom of pan. (It's easy to press evenly with the flat bottom of a water glass or ramekin.) Bake crust about 15 minutes or until golden. Remove baked crust from oven, but keep oven on.
  • Make Filling: Combine eggs, sugar, Greek yogurt, flour, salt, lemon juice, and vanilla. Whisk until smooth. Carefully fold in the berries with rubber spatula. Gently spread filling over the baked crust. Sprinkle reserved topping over the filling, to make an even layer of crumble topping.
  • Bake: Bake about 75 min to 90 min or until topping turns golden and bars are set. Cool completely at room temp before putting in fridge to chill. Chill several hours or overnight. Cut and serve cold.


If you enjoyed this recipe, please come back and give it a rating ♡

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Add a comment

Recipe Rating


    • Lynne
    • 4 stars

    Love the “new look” of your site. Clear, clear, and very attractive. Also love that I don’t have to scroll through 30 pages of the same pictures and useless chatter. Thank you!

      • Amy Dong

      That is so kind, Lynne! So grateful for you 🙂

    • Siri

    Is there any reason why my crust would be bubbling and semi-solid as 15min?

      • chewoutloud

      Siri, do you mean the bottom or the top crusts? Top is supposed to be bubbly after the correct bake time.

    • Lynn @ The Actor’s Diet

    Pie bars??? You just made my year.

    • marthabernie

    I really enjoy your blog and have nominated you for the BEST MOMENT AWARD. See my post tomorrow, May 28th, at:

    • gottagetbaked

    Mmmm…I love the shortbread crust and topping. The berries are just a bonus in the middle!

    • lonaj68

    I think this is one to take around to my mums for Sunday lunch. Thanks

    • Sinead

    These look so delicious, love blackberries! 🙂

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week