Blackberry Raspberry Pie Bars

It’s still summer right? The weather here in Boston keeps having mood swings, but as I’ve said multiple times these past few weeks, I’m literally grasping to the last minutes of summer this year. The second I saw these bars come up in my Google Reader, I knew I wanted to make them.

You see, I’m not really a pie person. Don’t get me wrong, I love a good pie, I just don’t enjoy making them. Just look at my blog. I’ve posted over a hundred cupcake recipes, more than 60 brownies and bars recipes, nearly 70 cookie recipes, and only 15 posts in my pies and tarts tag. Pathetic, right? I’m hoping to find some pie mojo this fall, but for now these pie bars more than do the job.

In fact, they’re almost too perfect of a replacement for an actual pie. For starters, you don’t have to deal with rolling a pie crust. Add to that the fact that these little guys are portable. I don’t know about you, but my desserts are always leaving the house with me to go somewhere. Whether it’s work or a friend’s house, if all these desserts didn’t leave the house, Hubby and I would each be about 200 pounds heavier than we are…

I decided to use fresh raspberries and blackberries in the recipe but I love that it actually calls for frozen berries. That means you could make these bars any time of the year! And you can bet that I’ll be making these come February when I’m so sick of winter and craving a taste of summertime.

I ended up baking mine for about 15 extra minutes and the center pieces were still a bit underbaked. Turns out those underbaked pieces were my favorites though!

Print Save

Blackberry Raspberry Pie Bars

Yield: 24 bars

Ingredients:

Crust and Topping
3 cups flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling
4 eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
32 oz total of a mix of fresh or frozen berries, thawed and drained if using frozen

Directions:

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Recipe from The Pastry Queen, as seen on Pink Parsley

    Pin It

12 Responses to “Strawberry and Beer Sorbet”

  1. #
    1
    tracy {pale yellow} — February 1, 2013 at 3:24 pm

    Three ingredients? Amazing, I can’t wait to try this for myself!

    • beantownbaker — February 3rd, 2013 @ 9:42 pm

      If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.

  2. #
    2
    tracy {pale yellow} — February 4, 2013 at 5:22 pm

    I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!

  3. #
    3
    Shannon — February 4, 2013 at 6:13 pm

    what an interesting idea! love that you can still taste the individual flavors 🙂

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….

  4. #
    4
    Tiffany — February 7, 2013 at 11:52 am

    This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?

  5. #
    5
    Carole — March 7, 2013 at 5:30 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

  6. #
    6
    Carole — March 7, 2013 at 7:00 pm

    Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

  7. #
    7
    Jimmie — August 14, 2013 at 1:03 pm

    I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.

    • beantownbaker — August 16th, 2013 @ 8:18 am

      Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.

Leave a Comment