The Deft Palate Recipes

blackberry pie bars with lemon sugar

I am not a pie person. The only thing I really like about pie is saying pie. It has a lot in common with bangers and mash like that. I've narrowed it down to the fact that I just don't like pie crust. I get my hopes up, but it lets me down every time.

This, however, this does not really have pie crust. Instead, you've got a thick layer of juicy blackberry filling resting on top of a lemony shortbread crust. And while you could just mix the lemon zest in with the rest of the ingredients, I prefer using it to flavor the sugar. The larger volume of sugar means the lemon flavor is more evenly distributed throughout the pan.

Blackberry Pie Bars with Lemon Sugar
from Joy the Baker

Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
zest of two lemons
Blackberry Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all-purpose flour
pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may have to distribute the blackberries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.

posted by Mary at 5:49 PM