Friday, August 29, 2014

Blackberry Pie Bars


Summer is quickly coming to an end. But first! Labor Day weekend! Summer's last hurrah, in my book. If you are having a barbecue or not having a barbecue, I suggest you make one last summer-y treat before September starts. School may have started, but I'm determined to keep living like it's summer, which means more grilling out, one more beach trip, and more summer desserts with fresh berries like these blackberry pie bars.

Blackberry Pie Bars
for the crust & topping:
1 1/2 cups flour
3/4 cup sugar
pinch of salt
zest of half a lemon
3/4 cup (12 Tbsp) unsalted butter, cold

for the filling:
2 eggs
1 cup sugar
1/2 cup sour cream
6 Tbsp flour
pinch of salt
juice of half a lemon
1 tsp vanilla extract
15-16 oz blackberries, fresh or frozen (thawed and drained of excess juices)

Heat the oven to 350 degrees. Line a 9x9-inch baking pan with foil and grease lightly. In the bowl of a food processor or electric mixer, combine the flour, sugar, salt and lemon zest. Pulse briefly to blend. Cut the butter into small cubes, then add to the bowl with the dry ingredients. Process in short pulses to cut the better into the dry ingredients until only small pieces of butter remain and the mixture is crumbly.

Reserve 3/4 cup of the mixture for topping the bars. Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan. Bake 12-15 minutes, until light golden. Let cool 10-15 minutes before proceeding.

In a medium bowl, make the filling mixture. Combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the blackberries with a spatula. Spread the filling mixture over the pre-baked crust in the baking pan. Crumble the reserved topping mixture over the filling evenly.

Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving.

source: recipe from annie's eats, originally from The Pastry Queen via pink parsley

1 comment:

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