Recipe Station

Here's everything you need for these dreamy blackberry pie bars. This recipe requires 30 minutes of prep time and 1 hr. of cooking time and makes 24 bars.

Ingredients to Gather

For the Crust and Topping

1½ cups (298 grams) granulated sugar
2 lemons, zested
3 cups (425 grams) all-purpose flour
¼ teaspoon salt
1½ cups (340 grams) unsalted butter, cubed and chilled

For the Blackberry Filling
4 eggs
2 cups (397 grams) granulated sugar
1 cup (227 grams) sour cream
¾ cup (106 grams) all-purpose flour
Pinch of salt
6 cups (30 ounces) fresh blackberries

Directions to Follow

Preheat the oven to 350 degrees F. Grease a 9×13-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.

Next, add the sugar, sour cream, flour, and salt, and whisk the ingredients together until they're well combined and the mixture has a smooth texture. Now, fold in the blueberries using a rubber spatula, and then pour the mixture evenly over the crust using a rubber spatula. After this, take the reserved crust mixture and sprinkle it evenly over the filling, and then bake for between 50 and 60 minutes, or until the top is lightly browned. Once it's done, place it on a wire rack to cool, letting it cool for at least an hour before cutting.

Article Source: Brown Eyed Baker