Berry Cobbler Pie Bars

Berry Cobbler Bars

We’re all friends here, right?

I can tell you things.

I can tell you things like… how I put sour cream on just about everything that I ate yesterday.

Sour cream on my granola.  Sour cream on eggs.  Sour cream on kale.  Sour cream in my dessert.  Sour cream… everywhere.

I feel a little guilty.. but certainly not guilty enough to stop.

I also feel a little guilty about how I’m equally obsessed with watching The Real Housewives of New York City and wearing chipped gunmetal silver nail polish  on my nails.  Both are tacky as all heck… still though…  I’m all up on it.

Today… berry cobbler bars. Because it’s just about summer and you should.  They have sour cream in them.  Of course they do.  Welcome to my obsession.

Berry Cobbler Bars

Berry Cobbler Bars

These pie bars are my favorite way to make a summer pie, without actually having to make a pie.  I’m a huge fan of a good, old press in shortbread crust.  So buttery and crisp.  The filling is creamy  and berry studded with an alluring tang from the sour cream.

Feel free to use fresh berries, or frozen berries, or a combination of fresh and frozen.  I love the combination of raspberries, blackberries and blueberries.  I would stay away from strawberries for this recipe.  They hold lots of water that might interfere with the sour cream filling.

Berry Cobbler Bars

Berry Cobbler Pie Bars

adapted from The Pastry Queen

makes one half sheet pan of bars

Print this Recipe!

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

zest of two lemons

Berry Filling

4 large eggs

2 cups sugar

1 cup sour cream

3/4 cup all-purpose flour

pinch of salt

2  (16-ounce) packages frozen mixd berries, defrosted and drained

(You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries)

To make the crust and topping-

Preheat the oven to 350 degrees F.  Grease a half sheet baking pan (12×17-inch) with butter or cooking spray and set aside.  If you use a 9×13-inch baking pan you’ll have thicker bars.  Zest two lemons.  Measure out the sugar onto a clean work surface.  Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.  Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment.  Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.  Press the remaining mixture into the bottom of the pan.  Bake the crust for 12 to 15 minutes until it is golden brown.  Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl.  Add the sugar, sour cream, flour and salt.  Gently fold in the berries.  Spoon the mixture evenly over the crust.  You may have to distribute the berries evenly around.

Sprinkle the reserved crust mixture evenly over the filling.  Bake for 45 to 55 minutes until the top is lightly browned.  Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid.  Place the frozen berries on a plate in the refrigerator overnight.  They’re defrosted and ready for bar baking!

Berry Cobbler Bars

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111 thoughts on “Berry Cobbler Pie Bars

  1. I used to do something like this with yogurt instead of sour cream, and that was pretty delish, so I’m guessing a sour cream version would be even better.
    And to semi-answer The MuffinTin’s question, I’ve also done it with apricots, and that was good, so peaches or nectarines should be pretty damn hot too.

  2. Hey Joy, just a quick question. Berries are almost impossible to find here (in Israel), and when you do, they’re way out of my price range. Do you think I could make these with stone fruit – maybe peaches or nectarines?

  3. Isn’t Bravo TV the best?! Personally, my heart is with Top Chef and Real Housewives of New Jersey. I just made a yummy cornbread the other day with honey and sour cream. It gives it a depth that is missing in other cornbread recipes.
    These bars look delish! Thanks for the advice about not using strawberries.
    I love your website. Thanks for sharing yourself.

  4. this is next on my baking to do list. and i LOVE LOVE LOVE the real housewives!!! did you see the first episode of season two for new jersey!? oh snaps. it is going to be one drama filled season and i love it.

    1. I absolutely agree. If yogurt and sour cream are interchangeable in most circumstances, and they are, then you just had a healthy serving of yogurt throughout the day. Also, those bars look fantastic.

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