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There’s nothing quite like cherry pie bars to satisfy your sweet tooth. These cherry berry pie bars combine the tartness of cherries, blackberries, and raspberries with a buttery, flaky pie crust and a brown sugar crumble topping. Perfect for any time of year, this delicious dessert is sure to become a family favorite.
The Chemistry of Cherry Berry Pie Bars
The key to a flakey pie crust lies in keeping the unsalted butter cold. Cutting the butter into the dry ingredients and adding ice water helps create pockets of steam that make the crust light and flaky. Using a large mixing. bowl and working quickly ensures the butter stays cold. Wrapping the dough in plastic wrap and chilling it allows the gluten to relax, making it easier to roll out.
What is in cherry berry pie bars?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Ice Water
It helps bring the dough together
Cherries
Provide a sweet and tart flavor.
Blackberries
Add juiciness and a hint of tartness.
Raspberries
Contribute a sweet, tangy flavor.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Cinnamon
A seasoning that adds a nice spice to your treat.
How do you make cherry berry pie bars?
Crust
- Prepare the dough. In a large bowl, mix 2 1/2 cups of all-purpose flour, 1 teaspoon of granulated sugar, and 1 teaspoon of fine sea salt. Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs. Slowly add 8 tablespoons of ice water, mixing until the dough comes together. Wrap in plastic wrap and place in the fridge for 30 minutes.
Filling
- Cook the filling. In a medium saucepan over medium heat, combine 2 cups of chopped and pitted cherries, 1 cup of blackberries, 1 cup of raspberries, 1 cup of granulated sugar, 2 tablespoons of cornstarch, 2 tablespoons of lemon juice, 1/4 cup of water, 1 teaspoon of vanilla extract, and a pinch of fine sea salt. Stir until combined and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes.
Topping
- Make the crumble. In a small bowl, melt four tablespoons of butter. Add 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, and 1/2 teaspoon of cinnamon. Stir until the mixture comes together.
Assemble
- Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13 baking pan with non-stick spray. Remove the dough from the fridge and roll it out to fit the pan size. Press the dough into the bottom of the pan.
- Add the filling. Pour the cooled cherry filling over the crust and spread it out in an even layer.
- Top with crumble. Sprinkle the brown sugar crumble topping over the filling.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly. Remove from the oven and let the pie bars cool completely before slicing. This takes about 2 hours. If you slice too early, the center will not be set.
- Serve. Enjoy with a scoop of vanilla ice cream for the perfect a la mode treat!
How to Store Berry Pie Bars
Any leftover cherry berry pie bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Make Head
You can prepare the crust and filling ahead of time and store them separately in the refrigerator. Assemble and bake the pie bars just before serving for best results.
Serving Suggestions
Serve these cherry berry pie bars with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also delicious with a drizzle of chocolate sauce or a sprinkle of powdered sugar.
Recommended Products
Why make cherry berry pie bars?
These cherry berry bars are perfect for summer picnics, family gatherings, or casual events. They’re a great way to enjoy fresh fruit flavors and a buttery, flaky crust. Combining sweet cherries, tart berries, and a brown sugar crumble makes them an ideal dessert for any occasion.
This easy recipe is a great way to enjoy cherry recipes without the fuss of making a full pie. The crumble topping adds a delightful texture that pairs perfectly with the juicy cherries and berries. Whether you’re making these dessert bars for a summer picnic, a family gathering, or just because, they’re sure to be a hit. Serve them a la mode with a scoop of vanilla ice cream for an extra treat!
Enjoy creating this delightful and delicious dessert to impress your friends and family. With its rich flavors and perfect texture, these cherry berry pie bars are the perfect way to satisfy your sweet tooth and make any day special.
FAQs
How do you keep the crust from getting soggy?
To keep the crust from getting soggy, ensure the pie filling is thickened before pouring it onto the crust. Baking the bars in a preheated oven also helps set the crust quickly, preventing it from absorbing too much moisture.
Can I use different fruits for this recipe?
Yes, you can use different fruits in this recipe. Adding tart cherries or sweet cherries gives the bars a unique flavor. You can also try using peaches, blueberries, or apples for a different twist.
How do I make the crumble topping more crunchy?
To make the crumble topping more crunchy, mix cold butter until it forms pea-sized pieces. This creates a crumbly texture that crisps up nicely in the oven.
What occasions are best for serving cherry berry pie bars?
These cherry berry pie bars are perfect for birthday parties, picnics, family gatherings, and any casual event. They’re also a great way to enjoy a homemade dessert during the summer months.
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Cherry Berry Pie Bars
Ingredients
Crust
- 2 1/2 cups all-purpose Flour
- 1 cup unsalted Butter
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 8 tbsp ice water
Filling
- 2 cups cherries
- 1 cup blackberries
- 1 cup raspberries
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbsp butter **melted
- 1/2 tsp cinnamon
Instructions
Crust
- Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Wrap in plastic wrap, and place in fridge for 30 minutes.
Filling
- While the crust dough is chilling, start on the filling.
- In a medium-sized saucepan over low heat, add the chopped & pitted cherries, blackberries, raspberries, sugar, cornstarch, lemon juice, water, vanilla, and salt. Stir until combined.
- Turn the heat up to medium-high and allow the mixture to boil.
- Once boiling, turn down the heat and let the mixture simmer until it is thickened about 5 minutes.
Topping
- In a small microwave-safe bowl, melt the butter.
- Add the remaining ingredients: flour, brown sugar and cinnamon.
- Stir until it comes together.
Assemble
- Preheat the oven to 400 degrees.
- Grease a 9×13 pan with non-stick spray. Remove the dough from the fridge and roll it out to fit the pan size. Press the dough into the bottom of the pan.
- Pour the cooled pie filling on top of the crust.
- Sprinkle the brown sugar topping on top.
- Bake for 45 minutes
- Remove and allow the pie bars to cool completely before slicing. This takes about 2 hours. If you slice it too early, the center will not be set.
- Enjoy with a scoop of vanilla ice cream!
Nutrition
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