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 PIE
While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
- Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
- Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.
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 I
I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.
Provided by Michelle LaVerdiere
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g
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
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EASY BLACKBERRY PIE BARS RECIPE - FABULESSLY FRUGAL
From fabulesslyfrugal.com
Cuisine AmericanCategory DessertsServings 24Total Time 55 mins
- 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.
HOMEMADE BLACKBERRY PIE BARS - THE NOVICE CHEF
From thenovicechefblog.com
4.5/5 (345)Total Time 1 hrCategory DessertsCalories 253 per serving
- 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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