Description
Delight in these Blackberry Pistachio Dream Bars, a luscious homemade treat combining a buttery crust, vibrant blackberry filling, and a crunchy pistachio topping. Perfectly balanced between sweet and tart, these bars offer a delightful texture contrast and make an irresistible dessert or snack.
Ingredients
Scale
Crust
- 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 (cold)
Filling
- 2 cups Fresh Blackberries (or raspberries/blueberries)
- 1/2 cup Granulated Sugar (adjust as necessary)
- 1 tablespoon Lemon Juice (fresh)
- 2 tablespoons Cornstarch
Topping
- 1/2 cup Light Brown Sugar (or granulated sugar)
- 1 teaspoon Baking Powder
- 1 cup All-Purpose Flour
- 1/2 cup Unsalted Butter (cold and cubed)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Pistachios (shelled and unsalted, or other nuts)
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add in the egg yolk and 2 to 4 tablespoons of ice water, mixing gently until the dough forms. Press the dough evenly into a greased baking pan and bake for 15-20 minutes, or until the crust is golden brown.
- Make the blackberry filling: In a saucepan over medium heat, combine the fresh blackberries and granulated sugar. Cook for 5-7 minutes until the berries release their juices. Stir in the lemon juice and cornstarch, continuing to cook for another 1-2 minutes until the mixture thickens. Remove from heat and allow to cool.
- Prepare the pistachio topping: In a bowl, whisk together the light brown sugar, baking powder, and flour. Cut in the cold, cubed butter until the mixture is crumbly. Then, mix in the egg and vanilla extract until combined. Gently fold in the shelled pistachios.
- Assemble the bars: Remove the pre-baked crust from the oven and spread the cooled blackberry filling evenly over it. Sprinkle the pistachio topping over the filling, pressing down gently to adhere.
- Bake to finish: Return the pan to the oven and bake for 30-35 minutes, or until the topping is golden and the filling is bubbling.
- Cool and serve: Allow the bars to cool completely in the baking pan before slicing into 12 bars. This ensures the filling sets properly for clean slices.
Notes
- For gluten-free bars, substitute all-purpose flour with your preferred gluten-free flour blend.
- Adjust the sugar in the filling based on the sweetness of your berries.
- Make sure to use cold butter and ice water to achieve a flaky crust.
- Let bars cool completely to prevent the filling from oozing out when sliced.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry bars, pistachio bars, berry dessert, homemade dessert bars, nutty dessert, fruit bars
