Blackberry Pie Bars

Name: Blackberry Pie Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 9
Ingredients: 1 1/2 Cups All-Purpose Flour; 3/4 Cup Sugar; 1/8 Teaspoon Salt; 3/4 Cup 1 1/2 Sticks Unsalted Butter, Very Cold, Cut Into Small Cubes; 2 Large Eggs; 1 Cup Sugar; 1/2 Cup Sour Cream; 1/4 Cup Plus 2 Tablespoons All-Purpose Flour; Pinch of Salt; 16 Ounces Fresh Blackberries

June 28, 2014 By Kathleen 77 Comments

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Blackberry Pie Bars, so good they may be even better than they look! How? a shortbread crust, creamy custard filling, fresh berries and an crumb top.Pie Bars! Don’t ya just love them? I’m quickly becoming obsessed with them. I haven’t given up totally on pie……I don’t think. Maybe it’s a seasonal preference. You know a spring and summer kinda thing. Keep it casual, eat with your hands, I don’t know. Okay, btw, you can totally use cutlery if you’d like. Maybe I’m just in a degenerative slide……

Yummy Blackberry Pie Bars. Can you say, “Hello perfect summer dessert.” I really, really love summer berries but blackberries happen to be one of my all-time favorite fruits! They seem to be available year round here in California but during summer, when they’re actually in season, they are just sublime! Imagine that!

These wonderful bars consist of a buttery shortbread crust, a creamy custard-like filling, chock-full of delicious blackberries and a shortbread crumble topping. How fabulous does that sound my friend!!!

Recipe Notes:

Knowing when this recipe is done is a little tricky.

It doesn’t brown much.

I’ve included a photo of the top of the bars in the baking pan so you can get an idea for the slight browning/goldening that occurs.

They also lose the “wet” appearance as they finish.

Make sure you cool the bars for an hour before slicing them because they continue to “set” as they cool.

I actually prefer these bars cold so I refrigerate them a couple of hours before I cut them up.

This also allows you to get cleaner looking slices which I think is kinda pretty.

I make my bars with fresh berries but you can use frozen if you want.

Give the berries plenty of time to defrost and drain before you begin or they will add unwanted water to the filling.

You can easily change out the berries for a different type.

Any type will work.

I really like this with coarsely chopped strawberries.

If my berries are really juicy, I spread them out in a single layer on a few sheets of paper towels for a few minutes to absorb any excess moisture.

The recipe can be doubled and made in a 9X13 inch pan.

Your yield will obviously depend on the size you cut the bars into.

I like to cut them into 16 pieces………you could cut them smaller but why play around?

They’re so good you’ll just end up eating more and more and more and then you’ll look a bit gluttonous–just sayin!!!

LOL……….

Source: Rebecca Rather, The Pastry Queen

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