Blackberry Pie Bars

Growing up  we would go blackberry picking at the end of every summer.  Either taking a 4-wheel drive truck up into the woods or taking the trail closer to home, but still in the woods, we would spend the day picking blackberries.  Armed with our milk carton, converted into blackberry storage we would collect enough blackberries to make multiple pies and to freeze enough to satisfy our blackberry craving throughout the year.  Of course your belly would be so full from the stolen berries, one for the bucket, two for me, that you didn't think you would be able to enjoy a single bite of pie.  However when that first delicious slice was placed before you, it was all that you hoped it would be, sweet with a wonderful bite.  This is still my favorite pie and I wish that I could have it every day!

This recipe is a good pie fake out and reminds me of the tapioca balls that my mom used to put in the bottom of the pie to absorb the extra juice.  Give it a try and see if it reminds you of summer!

Blackberry Pie Bar
Recipe from Joy The Baker

CRUST

Zest of two lemons

1 1/2 cups of sugar

3 cups of flour

1/4 teaspoon of salt

1 1/2 cups of butter, chilled and cubed

FILLING

4 large eggs

2 cups of sugar

1 cup sour cream

3/4 cup flour

6 cups blackberries

Preheat the oven to 350 degrees.  Grease a 9x13 inch pan.  

Combine zest, sugar and flour in a large food processor.  Add butter and pulse 10 - 12 times.  Measure out 1 1/2 cups of for the topping and press the rest into the pan.   Bake until golden 15 - 20 minutes.  Cool for 10 minutes.

In a large bowl whisk eggs.  Whisk in sugar, sour cream and flour until well mixed.  Fold in blackberries.  Spoon over crust and make sure that the blackberries are in an even layer.  Sprinkle with remaining crust.  Bake 45 - 55 minutes.

Let cool 1 hour so that the filling can set.  Cut and ENJOY!