Blackberry Pie Squares Delight

Blackberry Pie Squares deliver everything you love about a homey summer dessert in an easy-to-share bar. With three tender layers of sugar cookie dough and an irresistible pocket of juicy blackberry pie filling, these bars are finished with a lemony glaze that wakes up every bite. They are the treat I make when I want to impress at summer potlucks but do not have time for a full pie.

Ingredients

• Granulated sugar: Brings sweetness and chew to the cookie layers Choose fine crystals for best mixing
• Unsalted butter: Makes the bars rich and tender Look for fresh unsalted sticks with a sweet creamy aroma
• Eggs: Bind everything together for a soft cakey texture Use large eggs at room temperature for best results
• Pure vanilla extract: Adds depth and a bakery-fresh scent Opt for real vanilla over imitation
• Unbleached all purpose flour: Provides structure without being heavy I always scoop and level for accurate measurement
• Baking powder: Lifts the batter for that light fluffy crumb Make sure it is fresh for best rise
• Blackberry pie filling: Bursts of tart jammy fruit Pick a filling loaded with whole berries and not overly runny Homemade is fantastic if you have time

Glaze

• Powdered sugar: Turns into a silky glaze Choose a brand that sifts well for no lumps
• Unsalted butter: Adds a lush silkiness to the glaze Melt it gently so it blends easily
• Lemon juice: Cuts the sweetness with zing Use juice from a fresh lemon for the brightest taste

Step-by-Step Instructions

Prep the Oven:

Make sure your oven is set to 350 degrees Fahrenheit and has fully heated before you begin This helps ensure the bars bake up evenly and set properly

Cream the Sugar and Butter:

Using a stand mixer or hand mixer beat the granulated sugar and unsalted butter on medium speed for several minutes until the mixture is light pale and visibly fluffy Proper creaming creates lift and develops that sugar cookie texture

Add Eggs and Vanilla:

Crack the eggs one by one into the bowl beating well after each addition Scrape down the bowl as needed for fully incorporated eggs Now pour in the vanilla extract and beat for another minute

Mix the Dry Ingredients:

In a separate bowl whisk together the flour and baking powder This helps distribute the leavener evenly so you do not get pockets

Combine Wet and Dry:

Reduce your mixer speed to low Slowly add the flour mixture to the butter mixture working in batches so the flour is fully absorbed Avoid overmixing which can toughen the bars Stop as soon as no dry flour remains

Assemble the Layers:

Spread half the batter evenly into an ungreased 15 by 10 inch jelly roll pan I like to use a spatula and sometimes weigh the dough for precision Spoon the blackberry pie filling over the surface covering all the way to the corners Now drop spoonfuls of the rest of the dough all across the top spreading out as best you can

Bake:

Slide the pan into your preheated oven Bake for about 45 minutes or until the top is golden brown and the cookie portions look set The aroma will let you know time is close Do not rush this step as underbaking can lead to gooey rather than tender bars

Make the Lemon Glaze:

In a small bowl whisk the powdered sugar with the melted butter and two to three tablespoons of lemon juice Add just enough lemon juice to get a thick but pourable consistency

Glaze and Cool:

As soon as the pan comes out of the oven drizzle the lemon glaze all over the surface The warmth helps it soak in a little bit and set Allow the bars to cool completely in the pan before slicing into squares This makes for neat tidy pieces

Save

The lemon glaze is my favorite part It reminds me of the lemon squares I grew up with and brings a sunny brightness that cuts through the richness The first time I made these my family devoured the whole pan in one afternoon

Storage Tips

After your pie squares are fully cooled transfer them to an airtight container Store them at room temperature for up to four days For slightly longer keeping you can refrigerate just know the texture firms up a little in the fridge Bring to room temperature to soften before serving

Ingredient Substitutions

You can swap the blackberry pie filling for cherry blueberry or even apple as long as you use the same volume If you are using homemade filling be sure it is not too runny For a dairy free option plant based butter works well The glaze also takes well to a splash of orange juice instead of lemon if you prefer

Serving Suggestions

Serve these bars with a scoop of vanilla ice cream for an indulgent treat or with a side of lightly sweetened whipped cream They are fantastic picnic or bake sale fare and look beautiful stacked on a tiered serving platter Dress up each square with a dusting of extra lemon zest if you want a special touch

Save

Cultural and Historical Context

Pie bars are a beloved staple of American community potlucks and holiday gatherings They likely evolved as a time saving twist on traditional pie scrolling back through plenty of family cookbooks you might see variations for different fruit seasons It is a recipe that speaks to summer abundance and the joy of simple square desserts

Recipe FAQs

→ What is the best pan to use for these bars?

A 15×10 jelly roll pan works perfectly to achieve an even bake and consistent thickness for these squares.

→ Can I use store-bought blackberry filling?

Yes, both homemade and store-bought blackberry filling yield excellent results, so use whichever you prefer.

→ How do I get the lemon glaze to the right consistency?

Start with 2 tablespoons of fresh lemon juice and adjust up to 3 tablespoons until the glaze is easily drizzleable but not too runny.

→ How should leftovers be stored?

Keep cooled bars in an air-tight container at room temperature for up to 4 days to maintain freshness.

→ What texture should I expect from these bars?

They have a soft, cakey sugar cookie base and topping, with a juicy blackberry center and a slight crisp from baking.

→ Can I substitute any ingredients without affecting texture?

Using unbleached all-purpose flour and fresh lemon juice is recommended to preserve the tender crumb and bright glaze flavor.