Ingredients

1 cup All-Purpose Flour (or gluten-free flour)

1/2 cup Unsalted Butter (cold and cubed)

1/4 cup Granulated Sugar

1/4 teaspoon Salt

1 large Egg Yolk (do not use the whole egg)

2-4 tablespoons Ice Water (use cold water)

2 cups Fresh Blackberries (or raspberries/blueberries)

1/2 cup Granulated Sugar (adjust as necessary)

1 tablespoon Lemon Juice (fresh juice is best)

2 tablespoons Cornstarch

1/2 cup Light Brown Sugar (or granulated sugar)

1 teaspoon Baking Powder

1 cup Pistachios (shelled and unsalted) (or other nuts)

1/2 cup Unsalted Butter (cold and cubed)

1 large Egg

1 teaspoon Vanilla Extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter until the mixture forms coarse crumbs. Add the egg yolk and ice water, mixing until the dough comes together. Press the dough evenly into a greased baking pan and pre-bake for 15-20 minutes until golden.

Step 2: For the filling, combine the blackberries and granulated sugar in a saucepan over medium heat. Cook until the berries release their juices, about 5-7 minutes. Stir in lemon juice and cornstarch, cooking another 1-2 minutes until thickened. Remove from heat and let cool.

Step 3: For the topping, whisk together brown sugar, baking powder, and flour. Cut in the cold butter until crumbly. Mix in the egg and vanilla extract, then fold in the pistachios.

Step 4: Remove the crust from the oven. Pour the cooled blackberry filling evenly over the crust. Spread the pistachio topping on top, pressing gently.

Step 5: Bake for 30-35 minutes until the topping is golden and the filling is bubbly. Let the bars cool completely in the pan before slicing into 12 servings.

Tips & Variations

Use frozen berries if fresh ones are unavailable, but thaw and drain excess liquid before cooking the filling.

For a different nutty flavor, substitute pistachios with walnuts or pecans.

Adjust sugar in the filling based on the sweetness of your berries to balance tartness.

Chill the dough before pressing it into the pan for a firmer crust.

FAQs

Can I use frozen berries instead of fresh?

Yes, frozen berries work well. Thaw them completely and drain any excess liquid before cooking to avoid a soggy filling.

How do I make the crust gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend suitable for baking, keeping the same quantity. The texture may vary slightly but will still taste delicious.