August 20, 2014

Blackberry Pie Bars

Disclaimer: this is NOT a bikini friendly recipe!

But sometimes you gotta live a little, right? :-)

I have been wanting to make this recipe I finally decided to, and I can't tell you how impressed I was. I love love love blackberries. I think they are underrated. Far too many blueberry and cherry recipes out there. Although, if you're particularly fond of either of those, you can certainly sub out the blackberries with any berry or fruit of your choice.

These bars are so delicious. They have a buttery shortbread-like crust, with a sweet and juicy berry filling.

All the summer flavor and buttery crusty texture of a pie, in convenient little bars.

Look at those luscious layers... I think I need to go have another.

Blackberry Pie Bars
Adapted from The Sisters' Cafe

Crust & Topping:
3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chilled unsalted butter, cubed

Fruit Filling:
4 large eggs
2 cups sugar
1 cup Greek yogurt
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained (you can use fresh as well)

For the crust and topping: Preheat the oven to 350. Line a 9×13-inch baking pan with foil and spray with cooking spray. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (If you have a large capacity food processor, you can process the butter (cut it into 1/2 inch cubes first) into the flour mixture using a the metal blade.)

Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes (this actually took me close to 20 minutes; just continue checking it after 15 minutes), or until the edges just start to turn golden. Cool for at least 10 minutes.

To make the filling: Whisk the eggs and sugar together in a large bowl, then add the Greek yogurt, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes. The top crust should not be browned. It may not look done, but as soon as bars are set and edges just start to brown, remove from oven. Otherwise the bottom will burn. Cool for at least 1 hour before cutting. Makes approximately 2 dozen bars.



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