Blackberry Pie Bars
User Reviews
4.5
Blackberry Pie Bars
Description
This recipe for Blackberry Pie Bars features a crumbly crust and topping infused with lemon zest to enhance fruity brightness. The crust is baked first until golden brown and slightly crisp, providing a sturdy base. The filling combines eggs, sugar, sour cream, flour, salt, and fresh blackberries, which adds juiciness and vibrant tartness. After baking, the filling holds together with a creamy, custard quality balanced by the fresh berry flavor. The reserved crumb topping baked atop adds a pleasant texture and subtle lemon aroma.
These bars are sliced after cooling and can be served as a convenient dessert or snack with their rich blackberry flavor and buttery crumbs offering both tartness and sweetness in every bite.
One practical note is that the bars can be cut directly in the baking pan, or parchment paper can be used to lift them out for clean slicing. Using fresh blackberries helps ensure juiciness and lively taste in the filling.
Ingredients
For the Crust and Topping
- 1½ cups granulated sugar
- 2 lemon zested, plural
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1½ cups butter unsalted, cubed and chilled
For the Blackberry Filling
- 4 egg
- 2 cups granulated sugar
- 1 cup sour cream
- ¾ cup all-purpose flour
- Pinch salt
- 6 cups blackberry 30 ounces, fresh
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with butter; set aside. (You can cut these bars right in the pan, but if you prefer to remove them from the pan before slicing, line the pan with parchment paper after greasing so you can use it to lift the bars out once cool.)
- Make the Crust: In a large bowl, combine the granulated sugar and the lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar has been moistened. Whisk in the flour and salt to combine. Add the butter and use a pastry blender or two knives to cut the butter into the dry mixture until the pieces of butter are no larger than the size of peas.
- Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed. Press the remaining mixture into the bottom of the pan in an even layer. Bake the crust until golden brown, about 15 to 20 minutes. Set on a wire rack while you prepare the filling.
- Make the Filling: In a large bowl, whisk the eggs until thoroughly combined. Add the sugar, sour cream, flour, and salt, and whisk until the mixture is completely combined and smooth. Using a rubber spatula, gently fold in the blackberries. Pour the mixture evenly over the crust and use the spatula to ensure the filling mixture is evenly spread over the crust and the blackberries are sitting in a mostly single layer and not bunched up anywhere.
- Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 50 to 60 minutes. Place the pan on a wire rack and cool for at least 1 hour before slicing and serving. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The bars can be cut in the 9x13-inch pan after cooling or removed by lining the pan with parchment paper prior to baking for easier slicing.
- Use fresh blackberries for the best flavor and texture in the filling.
- Nutritional values correspond to one bar, useful for portion control or dietary considerations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 46mg | 2% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
