Dewberry Crumble Pie Bars

If you’ve ever had a blackberry pie and liked it, you will want to make these bars.

After all, pie is great, but pie bars – for portability sake – are better.

Let’s get to it!

What Are Dewberries?

Dewberries are a smaller version of a blackberry. They’re a little more tart than a traditional blackberry, but grow in a bush more like a raspberry.

Where Do I Find Dewberries?

Bushes. No, but really they’re usually found in undeveloped areas – and only during the Summer. They are red until they’re ripe and ready for the picking. Word of advice…be careful of the thorns! The larger the plant, the more intense those thorns can be.

How Do I Wash and Prepare Dewberries?

Since you are picking something that is found in nature, chances are that “nature” is going to try to come home with you. One way to flush it all out and make sure your berries are clean is to put the dewberries in a bowl and cover it with 3 parts water and 1 part vinegar. Completely immerse them. Stir them occasionally and let them soak for a good 10 minutes.

Once they’re done, you’ll see tiny caterpillars, ants, and all sorts of stuff float up to the top. Strain and rinse them well. Pat them dry and keep them in the fridge or freezer until you’re ready to use.

These sweet, portable dewberry pie bars are a delicious way to eat your dewberries! And that crumble on top is EVERYTHING!

3 cups all-purpose flour
1 1/2 cups sugar (divided)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Zest and juice of one lemon (divided)
1 cup (sticks) cold unsalted butter (cut into 1 inch slices)
1 large egg
2 teaspoons vanilla extract
4 cups fresh dewberries
4 teaspoons cornstarch

Preheat the oven to 375°F. Grease a 9×13 inch pan.
In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly.
Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the dewberries.
Sprinkle the dewberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
Cool completely before cutting into squares. Store in an airtight container.