EASY BLACKBERRY PIE BARS RECIPE
I love these blackberry pie bars! The sweet berry filling and tender, flaky crust are magical together.
Provided by Melanie
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a 9x13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.
- Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.
- Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.
- Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn't dry out, then roll out the other portion until it is close to 9x13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.
- In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.
- Roll out the other portion of dough to 9x13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.
- Bake at 350 for 35 to 45 minutes, until crust is golden brown.
- Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.
Nutrition Facts : Calories 170 kcal, Carbohydrate 21 g, Protein 2 g, Fat 9 g, Sodium 108 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BLACKBERRY PIE BARS
Make and share this Blackberry Pie Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h40m
Yield 2 dozen bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray.
- Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds.
- Cut the butter into ½ inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly.
- Reserve 1 ½ cups of the crust mixture to use as the topping.
- Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes.
- Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt.
- Gently fold in the black berries; spoon mixture evenly over the crust.
- Sprinkle the reserved crust mixture evenly over the filling.
- Bake for 45-55 minutes, until the top is lightly browned.
- Cool at least 1 hour before cutting into bars.
BLACKBERRY BREAKFAST BARS
I have not tried this recipe. I got it from Tops courtesy of Oregon Raspberry & Blackberry Commission.
Provided by internetnut
Categories Breakfast
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
- In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
- Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
- Bake in the 350 oven for 20-25 minutes more or till topping browns.
- Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 108.6, Fat 3, SaturatedFat 0.6, Sodium 41.3, Carbohydrate 19.4, Fiber 1.6, Sugar 10.2, Protein 1.6
BLACKBERRY PIE
Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
- Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
- Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
- For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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- In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly.
- Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
- In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
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- Preheat the oven to 350 degrees F. Grease a 9x13-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. Add the sugar, sour cream, flour, and salt, and whisk until the mixture is completely combined and smooth. Using a rubber spatula, gently fold in the blackberries. Pour the mixture evenly over the crust and use the spatula to ensure the filling mixture is evenly spread over the crust and the blackberries are sitting in a mostly single layer and not bunched up anywhere.
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