Sweet blackberry pie filling layered between a soft, cakey cookie base and a bright lemon glaze makes these blackberry pie squares an easy crowd-pleaser.
Why this recipe works
These bars are simple and versatile because they use pie filling instead of fresh fruit, so you can make them year-round. The batter behaves like a cakey sugar-cookie dough and is baked in a sheet pan—no pastry crust required. That makes the process faster and less fussy, while still delivering a tender base, a jammy blackberry center, and a lightly textured top layer.
You can use homemade blackberry pie filling or a good-quality canned filling depending on what you have available. The same method works with other pie fillings as well—cherry and other fruit flavors adapt especially well—so this recipe is a great base for seasonal variations.
Ingredients you will need
Find full measurements and the printable recipe in the recipe card below.
Ingredient info and substitution suggestions
Pie filling – Use homemade or store-bought blackberry pie filling. Both work well.
Glaze – The lemon juice gives the glaze a bright counterpoint to the sweet bars. Use 2–3 tablespoons of fresh lemon juice for a drizzleable consistency (about one medium lemon).
How to make blackberry pie squares
Step-by-step photos in the post show the process—scroll to the recipe card to print the full recipe with measurements and instructions.
- Preheat the oven to 350°F (175°C).
- Cream the granulated sugar and unsalted butter together on medium speed until light and fluffy. Add the eggs one at a time, then beat in the vanilla until incorporated.
- Whisk the flour and baking powder together. With the mixer on low, add the flour mixture slowly until just combined.
- Spread half of the batter evenly in an ungreased 15×10-inch jelly roll pan. Spread the blackberry pie filling over the base, then drop the remaining batter over the filling in spoonfuls to create a rustic top layer.
- Bake for about 45 minutes, or until the top is golden brown. Make sure they are fully baked. Remove the pan to a wire rack to cool.
- Make the glaze by whisking powdered sugar, melted butter, and 2–3 tablespoons fresh lemon juice until smooth. Drizzle the glaze over the warm bars.
- Allow the bars to cool completely before cutting into squares.
Frequently asked questions & expert tips
Yes. This recipe adapts well to other pie fillings like cherry, blueberry, or apple—use your favorite fruit filling.
Store cooled bars in an airtight container at room temperature for up to four days.
Serving suggestions
Serve these squares warm or at room temperature as a dessert or a breakfast treat alongside coffee or tea. They also pair nicely with a scoop of vanilla ice cream for an extra indulgence.
More berry dessert recipes
- Blackberry Scones
- Blueberry Dump Cake
- Raspberry Dream Poke Cake
- Blueberry Upside Down Cake
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Blackberry Pie Squares
Note: Helpful FAQs and tips are available above in the post.
Print It
Ingredients
- 1 ¾ cups granulated sugar 400g
- 1 cup unsalted butter 2 sticks
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups unbleached all purpose flour 395g
- 1 ½ teaspoons baking powder 5g
- 21 ounces blackberry pie filling
Glaze
- 1 ¼ cups powdered sugar 140g
- 1 Tablespoon unsalted butter melted
- 2-3 Tablespoons lemon juice fresh
Things you’ll need
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Stand mixer or hand mixer
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15×10-inch jelly roll pan
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Wire cooling rack
Before you begin
- Homemade or store-bought blackberry pie filling both work.
- Use 2–3 tablespoons fresh lemon juice for a drizzleable glaze—about one medium lemon.
Instructions
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Preheat oven to 350°F (175°C).
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Cream sugar and butter on medium speed until fluffy. Add eggs one at a time, then stir in vanilla.
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Whisk the flour with baking powder. Reduce mixer speed and add the flour mixture slowly until combined.
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Spread half the batter in an ungreased 15×10 pan. Spread the pie filling over the base, then drop the remaining batter over the filling by spoonfuls.
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Bake about 45 minutes, or until golden and set. Transfer to a wire rack to cool.
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Whisk powdered sugar with melted butter and 2–3 tablespoons lemon juice. Drizzle over warm bars.
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Cool completely before slicing into squares.
Expert tips & FAQs
- Store cooled bars in an airtight container at room temperature for up to four days.
Nutrition
Recipes here are tested in a conventional gas oven. Oven temperatures and baking times can vary—an oven thermometer helps ensure accurate results. If using alternative appliances, you may need to adjust times and temperatures.
This post originally appeared on June 22, 2010 and has been updated with new photos and tips.