So funny thing about this post–I set out to make blackberry pie bars. That mostly happened. Most of the berries I folded into the custardy filling were blackberries. I lovingly stocked up last summer, when they were on sale for 88 cents a container. I washed them, dried them, and placed them in freezer bags for safe keeping throughout the fall and winter. And apparently, somewhere along the line, I got really busy, or ran out of freezer bags, or got really tired, or didn’t have my contacts in because I threw a whole mess of raspberries in with the blackberries. So when I went to thaw blackberries for blackberry pie bars, I realized I’d be making mixed berry pie bars. Frozen berries can be tough to break apart and separate, you know. I didn’t want to thaw the berries then refreeze them. Plus, the only thing better than one type of summer berry is two!
Summer Berry Pie Bars
slightly adapted Pink Parsley
originally from Rebecca Rather, The Pastry Queen
Crust and Topping:
3 c. all-purpose flour
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. (3 sticks) chilled unsalted butter, cut into 1/2-in. cubes
4 large eggs
2 c. sugar
1 c. sour cream
3/4 c. flour
zest of 1/2 lemon
1 tsp. almond or vanilla extract
5 c. berries, either fresh or frozen, thawed, and thoroughly drained
1. Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper or foil, leaving enough overhang to lift the bars out. Grease the parchment or foil VERY generously.
2. To make the crust and topping, put flour, sugar, and salt in a food processor and pulse just enough to mix. Add
butter to flour mixture and process until evenly distributed, 30-60 seconds (the mixture should resemble coarse, crumbly sand).
3. Reserve 1 1/2 c. of the mixture to use as the topping. Press the
remaining mixture into the bottom of the prepared pan and bake 12-15 minutes.
Cool, on a rack, at least 10 minutes.
4. Meanwhile, make the filling by whisking the eggs in a large bowl. Whisk in sugar,
sour cream, flour, salt, zest, and extract. Gently fold
in the berries.
5. Spoon berry mixture over the cooled crust. Sprinkle the
remaining flour mixture evenly over the filling and bake 45-55
min. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style. Cut into approximately 18 pieces. Store, well sealed, in the refrigerator up to 3 days.
Those look amazing! I'm definitely going to have to make these while fresh blackberries are still available at the grocery store. 🙂
I love fruit bars with crumb topping!
They look delicious!
They look amazing! Quick question though… I love freezing fruits and things for later, and have you found that they stayed good many months later? I always wonder how long I can keep my things stored in the freezer… Thanks so much for any insight 🙂
They look delicious!
Rachel, I've kept berries in my freezer up to six months. I wash them, then make sure they are thoroughly dried. (I lay them out on paper towels and leave them on the counter up to an hour.) Then I put them in freezer bags that will seal very well.
I bet the raspberries brought the perfect bite to those bars.
I have a ton of frozen sour cherries that I got earlier this summer. Think I might try this recipe using those, with a little extra sugar. Looks like a great recipe, thanks!