Red, White and Blue Berry Pie Bars

Bursting with fruity deliciousness from raspberries and blueberries with lemon glaze on top, these Red, White, and Blue Berry Pie Cookie Bars are the perfect sweet treat for a Memorial Day, 4th of July gathering, or any summer party! Tried and tested, easy summer recipe that wows the crowd!

I have made these red, white, and blue berry pie bars many times over the years, especially during spring or summer when the berries are at their freshest and peak! Every time, I get compliments and even get asked for the recipe. It truly is scrumptious!!! The pictures I have taken don’t even do justice to these mixed berry pie bars recipe, in my opinion!

Why You Would Love these Red, White, and Blue Berry Pie Bars

Because it’s so delicious and worth every single drop of butter and sugar in it! Honestly, this is one of the most delicious dessert recipes I have ever tried. It makes a big batch so perfect for a party or gathering!

Pie in a bar form? How can you ever go wrong? Besides, more or less 20 people agreed when I brought this yummy dessert to a friend’s birthday party! It was gone quickly as soon as I laid it down. That was the ultimate test, which these berry cookie bars passed on all levels by 100 %.

Fresh berries are the best for this recipe, and I highly recommend them! The bars hold their shape better, and they’re easier to slice, too.

Of course, if you cannot find the fresh ones or they are too expensive (especially during winter time) then it is fine to use the frozen ones (just thaw them and drain well before using). Shall we say then that the fat content is balanced by a tremendous amount of fruits used in making this? I leave it to you my dear friends to decide!

This Red, White, and Blue Berry Pie Bars recipe is also make-ahead, so it’s very convenient if you have other things to do. Just add the lemon glaze at least an hour or two before serving to allow it to set. Or at least give it 10 minutes, if you’re in a rush.

NOTES ON INGREDIENTS FOR Red and Blue Berry Pie Bars

For the Crust/Topping

• All-purpose flour
• Sugar – I used white sugar.
• Unsalted chilled/cold butter – make sure the butter is properly chilled before using
• Salt
• Zest of 2 Lemons – optional, but it makes the taste more lemony, so use it if possible. I didn’t have any Lemons the first time I made this, but it still came out good, so it’s up to you. For a sweet-tangy crust, give it a go.

For the Filling

• Eggs – bring eggs to room temperature first for better baking.
• Sugar
• Sour cream – You can go low-fat on this! I used the light one and it worked fine.
• Flour
• Salt
• Fresh or frozen berries (raspberries and/or blueberries or a combo), thawed and drained if frozen. If you want to use fresh berries use about 2 cups each of your choice of berry or a combo of berries. NOTE: I have made this many times and have used both fresh and frozen, and I highly recommend using fresh if possible. The cookie bars retain a better shape.
• Lemon
• Confectioners Sugar (powdered sugar)

Procedure – PHOTO STEP-BY-STEP INSTRUCTIONS ARE ADDED HERE.

For the Crust/Topping:

Preheat the oven. Grease a 10 x 15 jelly roll pan (or a cookie sheet roughly the same size). Combine the flour and sugar in a bowl. Add the chilled butter cubes, use a pastry blender or two bread knives, and work on it until the butter is evenly distributed and the mixture is crumbly. (A stand mixer can also be used for convenience, but be careful with some splattering.)

The mixture should look crumbly like this.

Set aside about 1-1/2  cups of the mixture for the topping. Press the rest into the bottom of the prepared baking dish. Bake in the preheated oven for about 7 minutes (just to allow it to set). Take out of the oven.

For the  Berry Pie Filling

Whisk the eggs in a large bowl.  Add in the sugar, sour cream, flour, and salt and combine. Gently fold in the berries.

Carefully pour the mixture over the crust. Distribute the berries evenly on top. (Note – this is an old photo so the baking pan is different).

Evenly distributed berries!

Sprinkle the reserved crust mixture on top of the filling. Distribute well.

Bake for 50-60 minutes until the top is lightly browned. If you use a jelly roll pan or large cookie sheet (10 x 15), there is no risk of bubbling over.

Cool for least 2-3 hours before cutting into bars. Wait until it’s fully set so when you cut it it doesn’t drip unless you can’t wait and don’t mind that it crumbles – and that’s perfectly understandable! 

I actually imagined this could be like a fruity crumble (rather than a Bar cookie), reminiscent of the ones I had in England. So if you wish, you can serve it warm with ice cream on top!  Pure dessert heaven!

Can anything be better than this as a summer dessert? I would have to think hard ’cause for now, this is on top of my list!

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Red and Blue Berry Pie Bars

Manila Spoon

Bursting with fruity deliciousness from raspberries and blueberries these Red and Blue Berry Pie Bars are the perfect sweet treat for a holiday gathering or summer party! Tried and tested crowd-pleaser!

5 from 10 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert, Desserts

Cuisine American

Servings 24 bars

Calories 308 kcal

Ingredients

 

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For the Crust and Topping

• 3 cups all-purpose flour
• 1 ½ cups sugar
• 1 ½ cups unsalted chilled/cold butter, cut into 1/2 inch-cubes
• ¼ teaspoon salt
• 2 whole lemons, zested (optional)

For the Berry Pie Filling

• 4 eggs, room temperature
• 1 ½ cups sugar
• 1 cup sour cream, light or full fat
• ¾ cup flour
• ¼ teaspoon salt
• 2 cups each of fresh raspberries and blueberries, or 2 (16 oz) packages of frozen berries (one pack each of raspberries or blueberries), thawed and drained – see note

For the Lemon Glaze

• 3 tbsp fresh lemon juice
• 1 cup confectioners sugar (powdered sugar)

Instructions

 

For the Crust and Topping

• Preheat the oven to 350 F. Grease a 10×15-inch jelly roll pan or cookie sheet with butter or cooking spray. Set aside.
• Combine the flour, sugar, and salt in a large bowl. Add the chilled butter cubes, use a pastry blender or two bread knives, and work on it until the butter is evenly distributed and the mixture is crumbly. (A stand mixer can also be used for convenience, but be careful with some splattering.) Gently sitr in the lemon zest (if using).
• Set aside about 1-1/2 cups of the mixture for the topping. Press the rest into the bottom of the prepared jelly roll pan.   Bake the crust for 7 minutes until it is slightly set. Take out of the oven and allow to cool for 10 minutes while you make the filling.

For the Berry Pie Filling

• Whisk the eggs in a large bowl. Add in the sugar, sour cream, flour, and salt and combine. Gently fold in the berries.
• Carefully pour the mixture over the crust. Distribute the berries evenly on top.
• Sprinkle the reserved crust mixture on top of the berry pie filling. Distribute well.
• Bake for 50-60 minutes, or until the top is nicely browned. Oven temperature and heating capacity vary so adjust accordingly.
• Cool for at least 1-2 hours before cutting into bars. This way the bars would be easier to slice. Wait until it’s set so when you cut it, it doesn’t drip unless you can’t wait and don’t mind that it crumbles – and that’s perfectly understandable! So if you wish, you can serve it warm with ice cream on top! Pure dessert heaven!

For the Lemon Glaze

• Combine the lemon juice and powdered sugar and blend until you reach a smooth and pourable consistency. Drizzle all over the cooled pie bars. Allow to set then slice and serve!

Notes

NOTE: PLEASE READ! VERY IMPORTANT!

If possible, use fresh berries for this recipe because the sliced bars retain their shape better (with less extra water) and look more appealing when cooked. In a pinch, frozen berries are fine too and would taste equally delicious. The fresh berries just look better when cut up than the frozen ones.

 

Nutrition

Calories: 308kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 63mgSodium: 154mgPotassium: 58mgFiber: 1gSugar: 27gVitamin A: 463IUVitamin C: 1mgCalcium: 23mgIron: 1mg

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Last updated on May 9th, 2025 at 03:11 pm