Before I started blogging, apparently, I did take pictures of almost step by step on some of my baked goods. This one was pretty recent, the Blueberry Pie Bars. The recipe was originally for Blackberry Pie Bars. Since I had a three lbs bag of frozen blueberries, I used the frozen blueberries instead.
What you would need for this delicious dessert are flour, sugar, salt, unsalted butter, lemons, eggs, sour cream, and fresh/frozen berries. This is where I would have taken pictures of all of the ingredients. So you just have to imagine them yourself this time. Unless if I make it again in the future, I will update this post with the missing pictures.
Heat up your oven to 350F. Then, grease a 9 x 13 pan with butter.
I started with defrosting my berries in the microwave. If you are using fresh berries, you don’t have to do this. Just was the berries, and pat dry. After I defrosted the berries in the microwave, I put them into a strainer, and let them drain. Watch out for your clothing or your white countertop when you do this. Blueberry juice will definitely stain and I would imagine it could be difficult to remove. You want to make sure that most of the juice will be drained. You don’t want to end up with a soggy Blueberry Pie Bars.
Ta da!! I have a picture to show you!!! ha ha…
While the berries are draining, zest two lemons. Make sure you do not zest too deep. The white part of lemons are bitter, so you just want to scrape the skin deep enough to remove the outer layer.
Then rub the zest into sugar. I used the back of spoon; at first was kinda odd. I rubbed it until most of the zest was incorporated with sugar. The purpose of this was to make lemon sugar. The sugar will have the lemony flavor and smell. I remember that it smelled pretty good. 🙂
Put this lemon sugar into a mixing bowl, put in flour, salt, and cut up chilled butter. Use your pastry knife to cut these up until the mixture resembles coarse crumbs.
Reserve one and half a cup of the crumbs and set aside for toppings. Pour the rest of the mixture into the 9 x 13 pan. Use your fingers to press them into the pan. You want them to be packed a little bit so the crumbs will hold together. Bake the crust for 12 – 15 minutes or until it is golden brown, and let cool for 10 minutes.
Now you are ready to make the fillings. Put the eggs into a mixing bowl, whisk them with sugar, sour cream, flour, and salt.
Then gently fold in the blueberries into the wet mixture.
Pour the berries mixture on top of the crust.
Then sprinkle the reserved crust on top of the berries filling. Bake for 45-55 minutes until golden brown.
Cool one hour before slicing. In my case, it did not get sliced until the next morning, at the office.
Misa was generous enough to let me take a picture of her Blueberry Pie Bar. This bar was delicious, and I can eat a lot of this.
This was also when Kim rejected my offer to have some right after lunch – claiming that he was stuffed from his lunch at Guadalajara. When he came by around 3:30 or so, there was only half a crust and crumbs left. He was disappointed, but, ever more disappointed when he tried a little piece of the crumbs. He found out that he really liked this Blueberry Pie Bar! Poor Kim. He scraped the crumbs from the pan, put it on top of the half a crust, and he nibbled at it and ate it slowly. He tried to make the bar last longer. Well, in my office, if you snooze, you lose! 🙂
Try to make this, and you won’t be disappointed! 🙂
Blackberry Pie Bars
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
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
(You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries
and 3 cups of fresh blackberries)
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.
**If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight. They’re defrosted and ready for bar baking!