After making Raspberry Pie Bars using frozen raspberries, I was excited to try the original version of the recipe for Blackberry Pie Bars. The next time I was at Costco I got some blackberries and whipped up these bars. I love how the big, fresh berries keep their shape while baking. I'm glad to have a great recipe for blackberries in case I ever find myself in the fortunate position of having an abundance of blackberries at my disposal.
This time I used Greek yogurt instead of sour cream, since that is what I had on hand. I also left out the sliced almonds that I had used in the raspberry version. I slightly overbaked the bars this time. When prebaking a crust that will be baked again, I really have to remember not to overbake the first time they go in the oven!
If I absolutely had to pick a favorite, I would have to choose the raspberry bars, but it's nice to know these will work with either berry that is available.
Blackberry Pie Bars
Ingredients:
For the crust and topping:
1 1/2 cups all-purpose 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 large eggs
1 cup sugar
1/2 cup sour cream or Greek yogurt
6 tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla extract
16 ounces fresh blackberries (or frozen blackberries, thawed and drained)
For the crust and topping:
1 1/2 cups all-purpose 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 large eggs
1 cup sugar
1/2 cup sour cream or Greek yogurt
6 tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla extract
16 ounces fresh blackberries (or frozen blackberries, thawed and drained)
Directions:
1. Preheat oven to 350 degrees. Line an 8x8-inch or 9x9-inch pan with foil and grease lightly. Combine the flour, sugar, salt and lemon zest in a medium-sized bowl. Cut the butter into small cubes and add to the dry ingredients. Cut the butter into the dry ingredients using a butter knife or pastry blender until only small pieces of butter remain and the mixture is crumbly. (This can also be done in short pulses in a food processor.)
2. 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. Bake 12-15 minutes, until light golden. Let cool 10-15 minutes.
3. In a medium bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the drained raspberries with a spatula. Spread the filling mixture over the pre-baked crust. Sprinkle the reserved topping mixture evenly over the filling.
4. Bake until the top is beginning to brown and the bars are just set, 45-50 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving.
Recipe from The Pastry Queen by Rebecca Rather, via Pink Parsley, as seen on annies-eats.com
1. Preheat oven to 350 degrees. Line an 8x8-inch or 9x9-inch pan with foil and grease lightly. Combine the flour, sugar, salt and lemon zest in a medium-sized bowl. Cut the butter into small cubes and add to the dry ingredients. Cut the butter into the dry ingredients using a butter knife or pastry blender until only small pieces of butter remain and the mixture is crumbly. (This can also be done in short pulses in a food processor.)
2. 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. Bake 12-15 minutes, until light golden. Let cool 10-15 minutes.
3. In a medium bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the drained raspberries with a spatula. Spread the filling mixture over the pre-baked crust. Sprinkle the reserved topping mixture evenly over the filling.
4. Bake until the top is beginning to brown and the bars are just set, 45-50 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving.
Recipe from The Pastry Queen by Rebecca Rather, via Pink Parsley, as seen on annies-eats.com
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