Comments on: Blackberry Pie Bars

By: Terry

Terry — Sun, 21 Feb 2010 23:04:03 +0000

This recipe reminds me very much of how my grandmother used to make on of her blackberry cobbler’s. She had several diffent versions for cobbler that all depended on how fresh the blacberries were. On of this similar nature would have been used after picking fresh blackberries from the bush. An abundance of berries that sat for a day or two would be made into a more wet cobbler with a pie crust. She used to allow us as children to pick berries and put them in old quart sized crates that she had saved from the farmer’s market locally, and sell them up and down the street for a nickle so that we could have money for the ice cream truck when it came by. Sorry, this recipe evoked a wonderful memory for me. Thanks for sharing it!

By: Samantha

Samantha — Tue, 24 Nov 2009 02:03:09 +0000

Sorry for another comment but I have to say that this is one of the best desserts I’ve ever made and it’s so easy. I just wanted to let everyone know that my crust dough did not look like the pictures above – it was very dry. However, once it’s pressed into the pan and baked – it doesn’t matter. I’m curious to know how your crust turned out above – did it get soggy or stay hard? Mine stayed very firm even with the liquid of the bars sitting on top of it for a day or two. Just how I like i t! Also, I made mine in an 8×8 pan and baked until the middle stopped jiggling – PERFECT. It turns out more like a cobbler and would be wonderful with icecream.

Thank you for this recipe

By: Samantha

Samantha — Sun, 15 Nov 2009 21:08:11 +0000

I am making these right now!

My only question is – my crumb mixture looks a lot drier than yours and i noticed you halved Joy the Baker’s recipe but used the same sized pan. Is that a typo? I am making mine in a 9 x 9

By: Tracy

Tracy — Mon, 31 Aug 2009 01:08:19 +0000

Those look so delicious, I’m bookmarking this!

By: Michelle Smiles

Michelle Smiles — Tue, 25 Aug 2009 20:09:35 +0000

I adore all things blackberry – these look SO yummy!

By: rachel-asouthernfairytale

rachel-asouthernfairytale — Sun, 23 Aug 2009 21:30:15 +0000

We grew up making these with blueberries and dewberries or raspberries but, never blackberries! YUM!

Hi sweets <3

By: Linda

Linda — Thu, 06 Aug 2009 15:55:37 +0000

I made these when I found them on Joy’s site and let me tell you they are delicious!! I have wild blackberries behind my house and didn’t know what to do with them and was excited when I found this recipe. I made it and brought it to work and it was goobled up in no time. The lemon zest in the sugar really makes it special.

By: Kristen

Kristen — Thu, 16 Jul 2009 21:33:41 +0000

Have I said yum yet? YUM!! Blackberries for $1 is a steal!
Love your blog. So glad you stopped by Dine & Dish. Your photography is gorgeous and I can totally get fat reading about all of the yummy stuff you bake!
Look forward to meeting you at BlogHer

By: Angela

Angela — Tue, 14 Jul 2009 23:36:57 +0000

These look fantastic- but I’m pretty sure those are black raspberries, not blackberries. Blackberries tend to be larger. Those look exactly like the many black raspberries I pick in my backyard every summer. I like them better than blackberries- I prefer the tartness and small size.

Since we have so many bags of them frozen here, I’ll have to try these out once all my other baked goods have been gobbled up =)

By: Penny Wolf

Penny Wolf — Tue, 14 Jul 2009 11:27:25 +0000

I also made these but with black raspberries that I picked. I will make these again! I really agree with you on the lemon sugar. I put zest and sugar in a food processor and gave it a good whirl. Afterwards I sifted most of the zest out.(I ate the zest like candy)I really like what you did concerning the crust. Dividing half for crust and topping is more balanced as opposed to the 1 1/2 cup reserved for topping.