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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 for one of the best berry recipes ever!  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.

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berry pie bars

Very Berry Pie Bars

4.67 from 3 ratings
These luscious dessert bars are the perfect way to enjoy a berry pie, in easy bar form.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 15 servings
Author: Amy Dong


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.


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Nutrition (per serving)

Calories: 499kcal | Carbohydrates: 76g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 169mg | Potassium: 74mg | Fiber: 5g | Sugar: 53g | Vitamin A: 657IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
Course: Dessert
Cuisine: American
4.67 from 3 votes (2 ratings without comment)

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Recipe Rating


    • 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! 🙂

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