Am I the only one that doesn’t really care for fruit pie (apple excluded, obvs)? So much mushy filling, so little crust. When I was a kid I would usually eat the crust and leave the berries. And ask for extra ice cream. I was a lemon meringue kind of kid.
Now, I know what you’re thinking: Billy you just gave me blackberry fruit pie bars. Get your shit together.
Here’s what I’m thinking: Thin single layer of blackberries and a nice mega layer of pie crust. I’ve got it together, I’ve got it going on.
When I first saw these on Smitten Kitchen I was like what? yes. let’s do this. Then I went and priced out blueberries. They aren’t affordable in my area yet. Aren’t affordable as in the blueberries alone would have been $15 for this recipe. Deb says you can use frozen, but I wanted to take advantage of the fresh berry season. So I went for blackberries.
Hot damn am I happy about that.
When I tried the first bar after they had barely cooled, I wasn’t sold. It was okay. eh.
Then I let them refrigerate overnight and ate three for breakfast the next morning. Then a couple more for lunch. Before I knew it there were like 5 left. I don’t want to talk about it.
I said I don’t want to talk about it.
But we can talk about how fantastic these are. They’re perfect for BBQs, picnics, and re-creations of the opening credits of sound of music, like this:
Look how happy Julie is about these pie bars.
You can try any berry you want in there, maybe even some fresh cherries? But I warn you: do not try it with strawberries. Cooked strawberries turn gray and gross. You’ve been warned.
Now, let’s make some pie bars and impress people and/or do some meadow running.
Blackberry Pie Bars
Adapted, barely, from Smitten Kitchen
1 c white sugar
1 t baking powder
3 c all-purpose flour
1 c cold unsalted butter (2 sticks, cubed up)
1/4 t salt
Zest and juice of one lemon
18 oz package blackberries, roughly 3 c
1/2 c white sugar
4 t cornstarch
Preheat oven to 375, grease up a 9×13″ pan.
In a very large bowl whisk together sugar, baking powder, flour, salt, and lemon zest.
Using a fork, a pastry cutter, or your incredibly strong swedish massage hands, incorporate the cold cubed butter and egg into the flour mixture until it’s crumbly. Deb has a good picture of what it should look like. Don’t get too crazy and make it look like sand.
In another bowl combine lemon juice, cornstarch, and sugar. Gently toss with blackberries.
Pat half the dough mixture into the pan. Top with blackberries, then crumble over the rest of the dough. Bake for 35-50 min until top is golden brown. I know this is a huge time window, but It too mine about 35, I almost burned mine. I don;t want this to happen to you, so start checking at 35 min and then about every 5 min.
LET THEM COOL COMPLETELY THEN PUT THEM IN THE FRIDGE FOR AT LEAST A COUPLE OF HOURS.
Now you can proceed with cutting them up and eating several in one sitting.