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4.75 from 4 votes

Raspberry Almond Pie Bars



  • 1/2 C. Crisco Shortening cold
  • 1/2 C. sugar
  • 1/4 C. brown sugar
  • 1 1/2 C. all purpose flour


  • 1 large egg
  • 1/4 C. all purpose flour
  • 1/2 C. sugar
  • 1/4 C. sour cream or yogurt
  • zest of 1 lemon
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. almond extract
  • 1 C. fresh raspberries + 1 Tbsp. flour + 2 Tbsp. sugar
  • 1/2 C. sliced almonds to top


  1. 1. Preheat oven to 350 degrees and line an 8X8 inch pan (or something similar to that) with parchment paper, or simply grease it.
  2. 2. In a food processor (I used my Blendtec) or using a pastry cutter, combine cold shortening, sugar, brown sugar and flour together until the mix the crumbly.
  3. 3. Reseve 1 cup of crust for the topping and dump the rest into your prepared pan. Spread out and press flat. I used the bottom of a glass to do the flattening for me, a measuring cup works great too!
  4. 4. To make filling, combine your egg, flour, sugar, sour cream, lemon zest, lemon juice and almond extract until smooth. Pour over flattened crust.
  5. 5. In a separate bowl, coat raspberries in flour and sugar and then use a spoon to gently split the berries in halves. You just don't want full berries, to crus them to your liking.
  6. 6. Spoon the raspberries over the filling.
  7. 7. Crumble your reserved cup of crust evenly over the filling/raspberries and follow up with sliced almonds.
  8. 8. Bake for 45-55 minutes or until an inserted knife or toothpick comes out clean! Let cool and serve with whipped cream!