{"id":69,"date":"2008-05-25T21:03:43","date_gmt":"2008-05-26T03:03:43","guid":{"rendered":"http:\/\/carrieandben.benzinnecker.com\/blog\/?p=69"},"modified":"2009-12-01T23:33:02","modified_gmt":"2009-12-02T05:33:02","slug":"blackberry-pie-bars","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/05\/25\/blackberry-pie-bars\/","title":{"rendered":"Blackberry Pie Bars"},"content":{"rendered":"

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My mother in law gave me a cookbook for Christmas…Rebecca Rather’s cookbook The Pasty Queen<\/a>. I’m really starting to believe that rather haughty moniker of hers! I’ve made about 5 of the recipes from the cookbook including the chocolate chip and sugar cookies. Both were quite tasty. Not as good as the cookies I ate from the bakery itself, Rather Sweet<\/a> in Frederickburg, but still very good and not too difficult for the home baker. These bars sounded pretty decadent (3 sticks of butter in the crust alone!) and also pretty delicious. I love fruit desserts because it makes me feel like I’m eating something healthy, ha, so I decided to give these a try. They were easy to put together and everything in the recipe turned out great…except the baking time. I used a 9×13 glass pan and baked the bars for 50 minutes, then I let them cool overnight. When I cut them in the morning they were incredibly gooey and almost impossible to eat with your hands. So, I recommend at least an hour of baking. I did try a half recipe in an 8×8 pan and baked them for 45 minutes. They’re cooling right now, but they look much less iffy than the last batch. Enjoy!<\/p>\n

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Blackberry Pie Bars<\/span>
\nfrom <\/span>The Pastry Queen<\/a><\/p>\n

Crust & Topping<\/span><\/span>
\n3 cups all purpose flour<\/span>
\n1 1\/2 cups sugar<\/span>
\n1\/4 teaspoon salt<\/span>
\n1 1\/2 cups chilled unsalted butter<\/span><\/p>\n

Fruit Filling<\/span><\/span>
\n4 large eggs<\/span>
\n2 cups sugar<\/span>
\n1 cup sour cream<\/span>
\n3\/4 cup all purpose flour<\/span>
\nPinch of salt<\/span>
\n2 (16-ounce) packages frozen blackberries, defrosted and drained<\/span><\/p>\n

For the crust and topping: <\/span>
\nPreheat the oven to 350F. Grease a 9×13-inch baking pan. <\/span><\/p>\n

Combine the flour, sugar and salt in a food processor fitted with the metal blade. Process until fully combined. Cut the butter into 1\/2-inch cubes. Add the butter to the flour mixture and process until the butter is evenly distributed, but the mixture is still crumbly. <\/span><\/p>\n

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, or until it is golden brown. Cool for at least 10 minutes.<\/span><\/p>\n

To make the filling:<\/span>
\nWhisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake 50 minutes to 1 hour, or until the crust is lightly browned. Cool for at least 1 hour before cutting.<\/span><\/p>\n

Makes approximately 2 dozen bars.<\/span><\/p>\n