These blackberry pie bars are super easy to whip up, and I liked the result even more than I expected to. Buttery crust, sweet springy fruit filling, crumble topping – so much goodness going on! The texture of the filling is hard to describe – almost custardy but not in a bad way. I’m not a custard person, but I dug this filling.
By Tracey
Blackberry Pie Bars
adapted from The Pastry Queen by Rebecca Rather
(Note: the flavor of the almond extract in the filling definitely comes through so if you’re not a fan of almond-flavored things you may want to substitute vanilla extract.)
Ingredients:
Crust
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cups (1 1/2 sticks) cold unsalted butter, cut into small cubes
Filling
- 2 large eggs
- 1 cups sugar
- 1/2 cup sour cream (low fat is fine)
- 1/4 cup + 2 tablespoons flour
- pinch salt
- zest of 1/2 lemon
- 1/2 teaspoon almond extract
- 16 oz fresh blackberries
Directions:
Preheat the oven to 350 F. Spray an 8×8-inch pan with nonstick cooking spray.
Add the flour, sugar, and salt to the bowl of your food processor and pulse a few times to combine. Add the butter and continue pulsing until the pieces of butter are very small (like pebbles) and the mixture is crumbly. Transfer 3/4 cup of this mixture to a small bowl and set aside to use for the topping. Dump the remainder of the mixture into the prepared pan and press into an even layer to form the crust. Bake for 12-15 minutes, or until golden and set. Remove the pan to a wire rack and allow to cool for at least 10 minutes.
To make the filling: in a medium bowl, whisk together the eggs, sugar, sour cream, flour, salt, lemon zest, and almond extract until well combined. Use a rubber spatula to gently fold in the blackberries. Spread the filling over the crust (distributing the berries evenly). Top the filling with the reserved crust mixture – I like to squeeze in my hand to form clumps then sprinkle over the top so the pieces vary in size.
Bake for 40-50 minutes, or until the bars are set (the topping won’t really brown much). Transfer the pan to a wire rack and allow the bars to cool completely in the pan. To more easily cut them into squares, refrigerate briefly before serving. (I actually liked these best after an hour in the fridge!).
