Description
These Blackberry Pistachio Dream Bars are a delightful blend of sweet, tart blackberries and crunchy pistachios nestled on a buttery crust with a crumbly topping. Perfect for sweet moments, these bars offer a luscious filling and satisfying texture that will impress at any gathering or as a comforting treat.
Ingredients
Scale
Crust
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1/4 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter (cold and cubed)
- 1 large Egg Yolk (do not use the whole egg)
- 2-4 tablespoons Ice Water (use cold water)
Filling
- 2 cups Fresh Blackberries (or raspberries/blueberries)
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Juice (fresh juice is best)
- 2 tablespoons Cornstarch
Topping
- 1/2 cup Unsalted Butter (cold and cubed)
- 1/2 cup Light Brown Sugar (or granulated sugar)
- 1 teaspoon Baking Powder
- 1 cup All-Purpose Flour (for the topping)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Pistachios (shelled and unsalted)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and final bars.
- Make the Crust Mixture: In a large bowl, combine the flour, 1/4 cup granulated sugar, and salt until well blended.
- Incorporate Butter into Crust: Cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Add Egg Yolk and Water: Mix in the egg yolk and 2-4 tablespoons ice water just until the dough comes together to form the crust.
- Press and Pre-Bake Crust: Press the dough evenly into the bottom of a greased 9×13 inch baking pan and bake for 15-20 minutes until lightly golden.
- Cook Blackberry Filling: In a saucepan over medium heat, combine blackberries and 1/2 cup granulated sugar. Cook for 5-7 minutes until juices are released, stirring frequently.
- Thicken Filling: Stir in lemon juice and cornstarch, cooking for another 1-2 minutes until the mixture thickens and becomes glossy. Remove from heat and cool slightly.
- Prepare Topping Base: In a bowl, whisk together light brown sugar, baking powder, and flour for the topping.
- Cut Butter into Topping: Cut in cold, cubed butter until mixture is crumbly, creating a coarse texture for the topping.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until just combined, then fold in pistachios evenly.
- Assemble Bars: Pour the cooled blackberry filling over the pre-baked crust and spread evenly.
- Add Pistachio Topping: Sprinkle the pistachio crumb topping over the blackberry layer, pressing gently to adhere.
- Bake Final Bars: Bake for 30-35 minutes until the topping is golden brown and filling is bubbly.
- Cool and Slice: Allow the bars to cool completely in the pan before slicing into 12 bars for serving.
Notes
- Using cold butter ensures a flaky crust and crumbly topping.
- Do not overmix the dough to keep the texture tender.
- You can substitute blackberries with raspberries or blueberries depending on preference.
- For a gluten-free version, use gluten-free all-purpose flour.
- Ensure the filling is cooled slightly before assembling to prevent sogginess.
- Store leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
