Saturday, August 20, 2011

Blackberry Pie Bars

These are the bars Heather made at Lava.  She got this from Joy the Baker.  She is having trouble with her blogs right now, and couldn't get it on here.  So, I am helping her out.  I just printed it off for myself! 
These are the most delicious thing I have eaten in a while!  So buttery, fruity, buttery! Thank you for bringing one more yummy dessert to the family!  You never disappoint!!


Blackberry Pie Bars with Lemon Sugar
adapted from The Pastry Queen

Crust and Topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
zest of two lemons

Blackberry Filling

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all-purpose flour
pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
(You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries and 3 cups of fresh blackberries)

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may have to distribute the blackberries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight. They’re defrosted and ready for bar baking!





2 comments:

Heather said...

Thanks Nikki! I am hoping this isn't going to be a problem that I can't figure out! Seems like it's happened in the past once or twice! I made them today for a fundraiser and they were gone in a matter of minutes! I made them with fresh raspberries but still like the frozen blackberries the best!

Brandon&Holly said...

so glad this is on here!! im still dreaming about them.....