Real Recipes From Real Home Cooks ®

raspberry pie bars

Recipe by
Bee Anderson
Roseburg, OR

We are blessed to have a large productive raspberry patch on our farm! I sell these pie bars at the local farmers' market and they always sell out because they taste just like fresh berries. The addition of almond extract tastes wonderful with the raspberries. Blackberries work well too or combine the above berries with blueberries for Triple Berry Pie Bars. I recommend using vanilla extract with the other berries.

yield 12 - 24 depending on how you cut them
method Bake

Ingredients For raspberry pie bars

  • 3 c
  • 1 1/2 c
    sugar, divided up
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1 c
  • 2
    eggs, lightly beaten
  • 1 tsp
    almond extract
  • 1 Tbsp
  • 5 c
    raspberries, fresh or frozen

How To Make raspberry pie bars

  • 1
    Prepare a 9x13 baking pan by greasing bottom and sides OR greasing sides and lining bottom with parchment paper.
  • 2
    Combine flour, 1 cup sugar, baking powder and salt. Cut in shortening until resembles coarse crumbs. I use my stand mixer but watch to not overbeat.
  • 3
    Mix eggs and extract in a small bowl until blended. Then add to flour mixture and mix well. I use my stand mixer but don't over beat. Just combine the ingredients. Press 2/3 of dough into prepared baking dish, covering the bottom.
  • 4
    In large bowl, combine cornstarch with remaining 1/2 cup sugar, making sure to break up any clumps. Add berries and toss around to coat. Spoon the berries over the crust and sprinkle with remaining crumb mixture and juice. Cover edges of pan and bars with strips of foil to keep from burning. Note; if you use sweet blackberries, add 1 teaspoon of lemon juice to the berries to keep it from being overly sweet.
  • 5
    Bake at 375° for 35-45 minutes until bubbly and golden. Cool on a wire rack. Cut into bars. Store in the refrigerator.
  • 6
    These are more like pieces of pie than a hand pie. Serve on a plate with a fork. Enjoy!