BLACKBERRY PIE BARS

 

~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman

CRUST & TOPPING 
3 c. flour
1 1/2 c. sugar
1/4 t. salt
1 1/2 c. chilled unsalted butter

FILLING
4 eggs
2 c. sugar
1 c. sour cream
3/4 c. flour
pinch of salt
32 oz. frozen blackberries, thawed and drained

CRUST
Preheat the oven to 350 degrees. Grease a 9x13 baking pan. In a food processor, combine the flour, sugar, and salt; process until combined, about 45 seconds. Cut the butter into 1/2-inch cubes, then process with the flour mixture until the butter is evenly distributed and the mixture is still crumbly. Set aside 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into bottom of greased pan. Bake 12-15 minutes or until golden brown. Cool for at least 10 minutes.

FILLING: In large bowl, whisk eggs, then add sugar, sour cream, flour, and salt. Gently fold blackberries into egg mixture. Spread blackberry mixture evenly over crust. Sprinkle the reserved crust mixture evenly over the filling. Bake 45-55 minutes, until the top is lightly browned. Cool at least one hour before cutting into bars.

Notes: These bars are really sweet, so you may want to decrease the amount of sugar in the filling.