So sorry I haven’t posted anything in awhile, the last week has been pretty crazy. As I will discuss in greater detail in a future post, I was in New York City Sunday with a friend. Then on Monday, I took off to Boston to see a concert last night as well as to catch up with a buddy from my undergrad days. With so much traveling, walking, and dying from the heat, I haven’t had a chance until now to share this simple yet yummy recipe.
Still a bit bitter about the whole egg white thing I decided that my inner baker need something of an ego boost. While the urge to do something ambitious was rather strong, I resisted the temptation and decided to try something a little less complicated though still highly satisfying to make. Bar desserts you see, have always been a thorn in my side. Sure, I can make a batch of brownies and blondies, but they never come out totally perfect, perfect in the sense of appearance not flavor. There is just something that bothers me when the shape is warped; it should be square or rectangle, not a convex polygon! However, it seems that the baking gods were on my side Saturday night since I nailed the flavor and shape! My little square pie (which it technically is) was met with rave reviews. I think my close friend’s reaction was the best. It kind of looked like this.
Ego boost achieved!
Blueberry-Blackberry Pie Bars
Adapted from a recipe found here
For the crust and topping
1½ cups all-purpose flour
¾ cup sugar
Pinch of salt
Zest of half a lemon
¾ cup (12 tbsp.) unsalted butter, cold
For the filling
2 large eggs
1 cups sugar
½ cup sour cream
6 tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla extract
1 Full package of Blackberries (6 ounces)
8 ounces Blueberries
Preheat the oven to 350˚ F. Line a 9 x 9-inch baking pan with foil and grease lightly. In the bowl of a food processor or electric mixer, combine the flour, sugar, salt and lemon zest. Pulse briefly to blend. Cut the butter into small cubes, then add to the bowl with the dry ingredients. Process in short pulses to cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly.
Reserve ¾ cup of the mixture for topping the bars. Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan. Bake 12-15 minutes, until light golden. Let cool 10-15 minutes before proceeding.
In a medium bowl, make the filling mixture. Combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the blackberries with a spatula. Spread the filling mixture over the pre-baked crust in the baking pan. Crumble the reserved topping mixture over the filling evenly.
Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving.