Thursday, August 8, 2013

Blackberry Squares

On our recent picnic at Mt. Rainier National Park, I made Blackberry Squares for dessert. 

This is a recipe passed down from my Dear Mother. 

Originally the recipe called for crushed pineapple in the filling, but I adapted it to use blackberries, which are plentiful here in the Pacific Northwest.

I will give you both versions. 

Blackberry Squares
 makes 12 large or 24 small squares.

Preheat oven to 350 degrees


2 cups Vegetable Shortening, such as Crisco

5 cups all purpose flour

1 cup milk

1 tsp salt

Combine Crisco, flour and salt with a pastry blender until mixture resembles coarse crumbs. 

Add milk and blend together until mixture forms dough. 

Roll out 1/2 of dough on a floured board to fit a 11" x 17 " jelly roll pan or cookie sheet with sides. 

Use a large pastry roller to transfer the dough. 
Simply loosen the pastry from the board with a large spatula all around and then beginning at one end, roll the dough onto the pastry roller. 
Place the end of the rolled dough onto the end of the cookie sheet and unroll. 
This dough is very forgiving and can be pinched back together if it tears. 


2 pints fresh or thawed frozen blackberries (approx. 4 cups)

(If using fresh berries, crush lightly with a potato masher to release the juices).

Or: 2 lg cans crushed pineapple (approx. 4 cups)

2 Tbsp Minute Tapioca

1 cup sugar

Combine fruit with Tapioca in medium saucepan and let sit for 15 min. 

Add sugar and cook over medium heat, stirring frequently, until boiling and thickened. 

Boil for 2-3 minutes, stirring continuously. 

Cool. (Place in freezer for 15 - 20 minutes for rapid cooling)

Pour cooled filling onto bottom crust in pan. 

Spread evenly to edges of crust. 

Roll out remaining pastry and place over filling, crimping edges and cutting slits to allow steam to escape. 

Bake at 350 degrees for 30-35 minutes. 

While hot, spread with glaze.


Mix together
1 cup confectioner's sugar

3 Tbsp water

Cool completely and cut into squares. 

These keep for several days if refrigerated. They also freeze well. 

If you have any leftovers, that is!



P.S. Don't take these hiking with you! You will surely attract bears! 


  1. Hello Karen
    Thanks for the recipe - think that the cakes we call "raspberry harvester" in Denmark.
    Valter (my husband) is a skilled baker (1968) but is today "silver" (early retiree)
    Wishing you and your a good weekend :) Hugs Hanne Bente ♥

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  3. Oh my goodness these look amazing!! I have a HUGE sweeet tooth so I want some of these :)

  4. I am with Keith above I am actually drooling thinking of making these. The bears have eaten all the black berries but I am going to go find some or buy some now I really am craving this. Thank you. Hug B

  5. These look perfectly delightful and your step-by-step photos are excellent.

  6. Wow! Is that the cake that Yogi Bear stole in Yellowstone park?

  7. Looks so good! I love to bake so I will for sure try this. Thank you for sharing the recipe, Karen. Have a great weekend!

  8. Oh Karen, my mouth is literally watering! I think I will have to make this tonight or tomorrow :) Thank you so much for sharing!

    Love and hugs!

  9. Eeeee! what a great recipe. Can I pin this? :)
    I don't have berries fruit here but I could try with pineapple jam or strawberry.

    Thank for sharing the recipe. It looks so tasty.
    Thank you for coming to my blog. I LOVE your encouraging comments.

    Praying for you.

  10. Thank you for sharing the recipe! These look so delicious!

  11. These look yummy Karen...will be giving them a try... Thanks for sharing your Mum's recipe... Hugs May x x x

  12. Your blackberry squares look very tasty Karen! Thank you for the recipe. The fact that is is your mother's makes it extra special. Recipes like this are often the best!!

    Happy weekend,

    Madelief x

  13. Oh my goodness, these look heavenly! I love the addition of a light glaze on top. Yummy yummy yummy!

  14. Looks heavenly.
    Bet it tastes the same way :)

  15. This looks so good, I'm sure my mouth is watering~ I'm not good at crust, but may have to give this a try.

  16. Dearest Karen,
    These look yummy. For a picnic they look like quite a treat. No wonder your husband was so happy with this favorite.
    Hugs to you,

  17. Oh dear goodness! THANK YOU so much for sharing your mom's recipe!!!! I have been looking for one like this!!! I hope I can get the crust right!!!!! I will be trying them tomorrow...and I will let you know how it goes!!!!

  18. I can almost smell and taste them! Thanks for this. Joan

  19. That looks delicious!
    I've come to visit via Sweetbriar Dreams - was attracted by the title of your blog, as my grandmother's second name was Euphemia and she was also of Scottish descent. I look forward to visiting more.

  20. Yummie! ;-)

    Greetings from the Netherlands,
    Gert Jan

  21. Oh my word Karen! I have just been down the road and commented on the many blackberries that will be soon ripe for picking! I hope you don't mind but I would like to 'pin' this on my recipe board so I remember to give this a try when I have enough blackberries. Thanks for sharing xx

  22. Yummy, yummy, Karen! This is a tasty alternative to the blackberry pie that I always make. <3

  23. Hmmm ... that delights! I'm going to do and then come tell you, fills your eyes! Wonder!

  24. I love it that you can make your own fresh pastry, Karen. That takes skill. These look delicious-- you could open up your own little bakery! :)

  25. Hello Karen! Slowly getting back into the blogs. In fact got on Pinterest last night for longer than I should have! :-) LOVe these scrumptuous looking bars...sounds like a plan for an upcoming dessert!


Thank you for stopping by! Your comments are important to me and are very much appreciated. xx Karen

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