Blackberry Pie Bars
Blackberry Pie Bars could be just the lacto ovo vegetarian recipe you've been looking for. This dessert has 376 calories, 5g of protein, and 19g of fat per serving. This recipe serves 18. For 85 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have lemon zest, eggs, flour, and a few other ingredients on hand, you can make it. This recipe from Brown Eyed Baker has 19831 fans. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 41%. Similar recipes include Blackberry Pie Bars, Blackberry Pie Bars, and Blackberry Pie Bars.
Servings: 18
Preparation duration: 30 minutes
Cooking duration: 55 minutes
Ingredients:
6 cups fresh blackberries
4 large eggs
¾ cup all-purpose flour
3 cups all-purpose flour
2 cups granulated sugar
Zest of 2 lemons
Pinch of salt
1 cup sour cream
1½ cups (3 sticks) unsalted butter, cubed and chilled
Equipment:
baking pan
oven
food processor
bowl
frying pan
whisk
Cooking instruction summary:
1. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with butter; set aside.2. In a small 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. In the bowl of a food processor, combine the lemon sugar, all-purpose flour and salt. Pulse a few times to combine. Add the butter and continue to pulse until the pieces of butter are no larger than the size of peas, about 10 to 12 pulses.3. 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. Bake the crust until golden brown, about 15 to 20 minutes. Let cool for about 10 minutes while you prepare the filling.4. To make the filling, whisk the eggs in a large bowl. Whisk in the sugar, sour cream, flour and salt until thoroughly combined. Gently fold in the blackberries. Spoon the mixture evenly over the crust and make sure all of the blackberries are in one layer and not sitting on top of one another.5. Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 45 to 55 minutes. Let cool for at least 1 hour before cutting.
Step by step:
1. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with butter; set aside.
2. In a small 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. In the bowl of a food processor, combine the lemon sugar, all-purpose flour and salt. Pulse a few times to combine.
3. Add the butter and continue to pulse until the pieces of butter are no larger than the size of peas, about 10 to 12 pulses.
4. 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.
5. Bake the crust until golden brown, about 15 to 20 minutes.
6. Let cool for about 10 minutes while you prepare the filling.
7. To make the filling, whisk the eggs in a large bowl.
8. Whisk in the sugar, sour cream, flour and salt until thoroughly combined. Gently fold in the blackberries. Spoon the mixture evenly over the crust and make sure all of the blackberries are in one layer and not sitting on top of one another.
9. Sprinkle the reserved crust mixture evenly over the filling.
10. Bake until the top is lightly browned, about 45 to 55 minutes.
11. Let cool for at least 1 hour before cutting.
Nutrition Information:
covered percent of daily need
