Berry Pie Bars
Berry pie bars mimic a great, fruit pie taste without having to roll out any dough. While the original recipe called for blackberries, it’s delicious to use raspberries or mulberries, too.
Ingredients
Crust Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- zest from one lemon
- 1 cup cold butter cut into pieces
- 1 large egg
- 3 teaspoons vanilla extract
Filling Ingredients
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- juice from one lemon
- 4 cups fresh raspberries/blackberries/mulberries
Instructions
- Preheat the oven to 375 degrees, and prepare a nine-by-13-inch baking pan by coating the inside with butter or cooking spray. Set it aside.
- To make the crust and topping, add the dry ingredients to a food processor, along with the zest, and pulse to combine.
- Add the butter, egg and vanilla, and pulse until everything it well-distributed and forms large crumbs.
- Press half of the mixture evenly into the bottom of the baking pan.
- For the filling, add the sugar, cornstarch and lemon juice to a bowl, and stir to combine. Gently fold in the berries, being sure to coat them all in the mixture, and then carefully distribute them into the baking pan.
- Finish by evenly crumbling the rest of the dough mixture over the top of the berries. (You won’t have full coverage. It’s OK for some of the fruit to be peeking out.)
- Bake for 45 minutes or until the topping is lightly browned and the fruit is bubbly.
- Let the bars cool completely before slicing and serving. Store any leftovers in an airtight container.