We did not have any berries at Highview this year so I have been buying berries at the store. Oh, how I miss picking. I want to put on those fingerless cotton gloves and grab my buckets and get lost in the pasture! I want people to start looking for me because I've been gone too long. So, I'm praying again in the early spring that we have continued rain to carry a bumper crop till May.
This is such an awesome recipe for anyone that loves pie and cobbler. It makes pie portable! Picnics, reunions, parties...
Dewberry Pie Bars
INGREDIENTS
Crust:
zest of two lemons
1 1/2 cups sugar
3 cups all-purpose flour
1/4 tsp. salt
1 1/2 cups (3 sticks) cold butter, cubed
Filling:
4 eggs
1 1/2 cups sugar (or 2 cups if your blackberries are super tart)
1 cup sour cream
3/4 cup all-purpose flour
pinch salt
6 cups blackberries
DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish
2. To make the crust, pulse to combine the lemon zest, sugar, flour, and salt in the food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Reserve 1 1/2 cups in the refrigerator for topping. Press the remaining crust into the bottom of the prepared baking dish. Bake in preheated oven for 15-20 minutes, until golden brown.
3. To make the filling, whisk to combine the eggs, sugar, sour cream, flour, and salt. Gently fold in the blackberries. Spread over the pre-baked crust. Sprinkle with the reserved topping.
4. Bake in preheated oven for about 45 minutes, until the center is set and the topping is lightly browned. Cool on a wire rack before slicing into squares.
Makes a 9x13 pan of bars.
