Blackberry Pie Bars

Leigh Anne Wilkes

Crust & Topping

3 cups all purpose flour

 1 1/2 cups sugar

1/4 tsp. salt

1 1/2 cups chilled, unsalted butter

Preheat oven to 350 degrees.  Grease a 9 x 13 baking pan.

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.

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.

Fruit Filling

4 large eggs

2 cups sugar

1 cup sour cream (can sub. 7/8 C buttermilk + 3T butter)

3/4 cup all purpose flour

pinch of salt

2 (16 oz.) packages frozen blackberries, defrosted and drained or fresh!

Whisk 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 for 45-55 minutes or until the crust is lightly browned.  Cool for at least 1 hour before cutting.