Monday, June 16, 2014

Blackberry Pie Bars

Nesting is the instinct where you are supposed to prepare the home for the newborn baby. Oddly enough, my nesting has been baking and sewing...and seriously maybe that isn't nesting at all but rather me using my energy on crafts and sweets. 

The Pastry Queen's Royally Good Recipes from Texas Hill Country's Rather Sweet Bakery and Cafe has got to be one of my favorite recipe books of all time. (*Click on the link, you can get a used copy for $6.00!!) Her sweets are so amazing and her portions are large. This recipe is for HALF of her Blackberry Pie Bars. 

Perfect for that 4th of July picnic or barbecue. 

Blackberry Pie Bars
from The Pastry Queen by: Rebecca Rather with Alison Oresman

Crust and Topping- 
1 1/2 cups all purpose flour
3/4 cups sugar
1/8 teaspoon salt
3/4 cups (1 1/2 sticks) chilled unsalted butter

Fruit Filling-
2 eggs
1 cup sugar
1/2 cup sour cream
1/3 all purpose flour
pinch of salt
2 (16-ounce) packages of frozen blackberries, defrosted and drained. **I used two small packages of Fresh blackberries**

To Make the Crust and Topping:

Preheat the oven to 350*F. Grease a 9x9" inch baking pan with butter or cooking spray. 

Combine the flour, sugar, and salt in at the bowl of a food processor fitted with a metal blade; process until combined, about 45 seconds. 

Cut the butter into 1/2-inch cubes. Process the butter with the flour mixture for 30 to 60 seconds, until the butter is evenly distributed but the mixture is still crumbly. 

(I just used my kitchen aide mixer, using the paddle attachment, combining ingredients on medium speed until mixture looks dry and crumbly.)

Reserve 3/4 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12-15mintues until it is golden brown. Cool for at least 10 minutes. 

To Make the Filling:

Whisk the eggs in a large bowl, then add the sugar, sour cream, flour and salt. Gently fold in the blackberries. 

Spoon the mixture evenly over the crust. Sprinkle the reserved crust mixture evenly over the filling.

Bake for 45 to 55 minutes, until the top is lightly browned. Cool at least 1 hour before cutting into bars. 

These bars are very rich and moist and will stay that way for a few days. So, feel free to make these early and keep covered until you need them. 

I had these for breakfast, they go well with coffee. 


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