Blackberry Pie Bars | Small Batch | Feeds 2-4 people

Blackberry Pie Bars have a buttery shortbread base, a creamy berry center and a streusel top. All flavor of a berry pie without having to make a pie crust.
Shortbread Crust Ingredients:
3/4 cup all purpose flour
6 Tbsp sugar
pinch of salt
6 Tbsp butter, salted and chilled
Berry Filling Ingredients:
1 egg
1/2 cup sugar
1/4 cup sour cream or plain Greek Yogurt
3 Tbsp all purpose flour
pinch of salt.
1 cup of fresh blackberries
Directions:
In a food processor or a bowl combine crust ingredients. if using a bowl, use a pastry blender to cut butter into dry ingredients. Should resemble coarse crumbs. If using a food processor pulse until a coarse crumb is created.
Remove 1/4 cup plus 2 Tbsp of crumb mixture and set aside for streusel topping.
Press remaining crumb mixture into the bottom of a 9 x 5 inch loaf pan lined with parchment paper. Press down into an even layer.
Bake in a 350 degrees F oven for 12 minutes.
Cool for 10 minutes.
Berry Filling Directions:
In a bowl combine egg, sugar, sour cream, salt and flour. Mix until smooth.
Gently fold in berries.
Pour mixture over baked crust and sprinkle with remaining crumb mixture.
Return to oven for 40 minutes or until crust is golden brown.
Cool and enjoy.
Keep any leftover bars in the refrigerator for up to 3 days.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at www.yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking

[@alanh9895]

Leigh Ann I had to get on here and tell you how valuable these small batch recipes are. I started out by making your small batch chocolate chip cookies and they are now my go to. I’ve made many of your recipes, you never skimp on anything you just make the “good old” recipes in small quantities which is perfect. Thanks for all you do 👍

[@LeighAnneWilkes]

Thank you so much. Your kind comment means a lot! I am so glad you enoy the recipes.

[@litaapreston9605]

I have the best memories of blackberry pie. I have an aunt who had 11 children and she would use the kitchen sink for a bowl. 😁 when you went to visit she would give you a huge measuring cup and you had to pick blackberries. She would then make the best pie I ever had. 😋 I can’t wait to try this! Oh and gallons of vanilla ice cream to go with it.

[@dadonthetube]

What a great memory!

[@LeighAnneWilkes]

What a wonderful memory of your aunt! I love it! I hope you enjoy the blackberry pie bars!

[@GingerSnapVizsla]

Saving this recipe for berry season 2024!

[@lolawilliams9906]

The best thing I have made off KZbin. Absolutely delicious, different and easy. I think it can be doubled and made in a tart pan even using different fruits. Amazing!!!

[@LeighAnneWilkes]

I am so glad you enjoyed it!! Thanks for following along.

[@susancollins9074]

Thank you for the parchment paper hack for I’ve often wondered how it’s done. You are appreciated.

[@LeighAnneWilkes]

Glad it was helpful - it works great!

[@rosiereed6552]

Oh my goodness, I made this last night for my hubby and I... It is now officially our favorite dessert... we added some whip cream on top after it cooled and it is amazing

[@LeighAnneWilkes]

Love the idea of adding whipped cream, ice cream would be yummy too. So glad you enjoyed!

[@dadonthetube]

Thank you Leigh, it looks delish! I love your channel!

[@LeighAnneWilkes]

Thanks so much for following along!

[@4magnels494]

Leigh Anne I love your channel! I watch them all. Thank you for teaching me so many things about cooking! I am not a natural cook. lol. With your recipes I feel like I can try anything! Thank you!

[@LeighAnneWilkes]

Thank you for watching and following along. I am so glad the recipes and tips and tricks are helpful!!

[@susanhorton3572]

Can’t wait to try this one! ❤

[@LeighAnneWilkes]

Hope you love them!

[@mcfarley6528]

Thank you for teaching how to make sling. Appreciate 😊

[@LeighAnneWilkes]

You are welcome! It makes it so easy to remove the bars from the pan!

[@bg147]

Oh, that looked good. It it okay to double the berries or would there be too many?

[@LeighAnneWilkes]

Doubling it might put too much moisture into the bars, but maybe half as much again?

[@bg147]

@@LeighAnneWilkes Thank you

[@hoptoi]

I understand that your concept is small batches, but do you think I could double this.

[@lasandralucas7314]

Great recipe. Can I try if any other berries like blueberries 🫐 and can you frozen fruits? Thanks in advance ☺️.

[@LeighAnneWilkes]

you can definitely use other berries. I've only made it with fresh fruit but froen should work fine.

[@pennynickels5216]

I'm making this today after I go get blueberries!😊😋💛

[@tbw8621]

I made it with fresh Mulberries and my husband says I could just forget his request for a Mulberry Cobbler 😊 This morning I made it with our first picked Cherries (tart-type) and it was delicious. The cherries had just a bit more juice so I baked it for 3 extra minutes. I am freezing berries individually on a cookie sheet and will gently fold them in when the fresh berries are out of season. Next up...... nicely sized diced strawberries that are also coming in right now.