Blackberry Slab Pie Bars
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4.2
377 reviews
Good
Blackberry Slab Pie Bars
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These Blackberry Slab Pie Bars feature a tender, flaky crust made with butter and shortening, filled with fresh blackberries thickened with clearjel or cornstarch and brightened with lemon juice. The bars come topped with a simple confectioners' sugar glaze that adds a touch of sweetness. This recipe involves chilling the crust dough before rolling out, ensuring a flaky texture, and cooking the berry filling gently to thicken. The bars are a practical way to enjoy the flavors of a blackberry pie in a handheld form, suitable for casual gatherings or a sweet snack.
Description
Blackberry Slab Pie Bars combine a buttery, flaky pie crust with a fresh blackberry filling. The crust uses a mix of butter and shortening for texture, while ice water helps bring the dough together without overworking it. Chilling the dough allows for easier rolling and flakier results. The filling includes fresh blackberries, sugar, and a thickener like instant clearjel or cornstarch, cooked briefly with lemon juice to balance the sweetness and help set the filling. The assembled bars are baked until golden and finished with a confectioners' sugar glaze that provides subtle sweetness and sheen.
The result is a portable dessert with a tender, crumbly crust and juicy but set berry interior. The glaze adds a nice visual and flavor contrast. These bars are convenient to serve, easy to slice, and well-suited for picnics, potlucks, or as a treat alongside coffee or tea.
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Ingredients
pie crust
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 tsp salt
- 3/4 cup butter unsalted, cold and cut in pieces
- 1/4 cup shortening butter flavor Crisco used
- 1/4 cup water ice
egg wash
- 1 egg yolk mixed with 2 teaspoons water
filling
- 12 ounces blackberry fresh
- 1/2 cup sugar
- 2 tsp instant clearjel thickener substitute 1 Tbsp cornstarch
- lemon juice of half
glaze
- 1 cup confectioners sugar sifted
- water for thinning
Instructions
- Start by making the crust. Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter and shortening to the bowl and pulse about 20 times until the mixture is grainy.
- Add the ice water, a little at a time, while continuing to pulse, until the dough just comes together when you pinch it between your fingers. Stop the machine to check it. NOTE: you may not need all of the water, but I always do.
- Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.
- Cut the ball of dough in half, form two flat rectangles, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out.
- While the dough is chilling make the filling. This step can also be made the day before if you like. Put the berries into a saucepan. Mix the sugar and Clearjel thickener together and add to pan along with the lemon juice. Starting on low and then increasing the heat to medium high, cook the berries until they start to soften and the sugar has dissolved. Mash the berries with a fork as they soften. Stir almost constantly.
- Cook for about 8 minutes, or until it's the consistency of a runny jam. I like to mash most of the berries. Chill the filling until ready to use.
- Preheat the oven to 350F
- Lay out a sheet of parchment large enough for a baking sheet and lightly flour it. Roll out one of the pieces of dough to (roughly) a 9x13 rectangle. Don't stress, if it's close, that's fine. It helps to let the dough rest for a few minutes to warm up slightly before trying to roll it out.
- Spoon the jam over the top, leaving about an inch all around free.
- Roll out the top crust, and carefully place over the jam filling, pressing down all around the edges to seal. if you've got excess dough you can roll it up a bit.
- Brush with the egg wash and bake for about 40 minutes until golden. Let cool before glazing.
- To make the glaze whisk or stir the sugar together with the water, a tablespoon at a time, until you get a glaze consistency. Brush it liberally over the top of the cooled pie. Let dry before slicing.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
35mg
(12%)
Sodium
223mg
(9%)
Potassium
59mg
(1%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
328IU
(7%)
Vitamin C
4mg
(4%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 223mg | 9% |
| Potassium | 59mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
377 reviews
Good
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