Description
These irresistible Blackberry Pistachio Dream Bars feature a buttery pre-baked crust topped with a luscious blackberry filling and a crunchy pistachio crumb topping. Perfectly balanced with fresh fruit and nutty richness, they make a sweet treat ideal for sharing during special moments or everyday indulgences.
Ingredients
Scale
For the 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
- 2-4 tablespoons Ice Water (cold)
For the Blackberry Filling
- 2 cups Fresh Blackberries (or raspberries/blueberries)
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Juice (fresh)
- 2 tablespoons Cornstarch
For the Pistachio 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
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Pistachios (shelled and unsalted)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the bars.
- Mix Dry Ingredients for Crust: In a large bowl, blend together the flour, 1/4 cup granulated sugar, and salt until uniformly combined.
- Cut in Butter for Crust: Add the cold cubed butter to the dry mixture and cut it in with pastry cutters or your fingers until the mixture resembles coarse crumbs.
- Add Egg Yolk and Water: Stir in the egg yolk and gradually add ice water, mixing gently just until the dough holds together.
- Press and Pre-bake Crust: Press the dough evenly into the bottom of a greased 9×13 inch baking pan. Bake for 15-20 minutes until lightly golden to form a sturdy base.
- Cook Blackberry Filling: In a medium saucepan over medium heat, combine blackberries and 1/2 cup granulated sugar. Cook while stirring frequently for 5-7 minutes until the berries release their juices.
- Thicken Filling: Stir in lemon juice and cornstarch, and cook for another 1-2 minutes until the filling becomes glossy and thick. Remove from heat and allow to cool slightly.
- Prepare Pistachio Topping Dry Mix: In a separate bowl, whisk together the light brown sugar, baking powder, and flour until well combined.
- Cut in Butter for Topping: Add the cold cubed butter and cut it into the mixture until it forms crumbly bits.
- Add Egg and Vanilla to Topping: Stir in the egg and vanilla extract until just combined, then gently fold in the pistachios for a nutty crunch.
- Assemble Bars: Pour the cooled blackberry filling evenly over the pre-baked crust. Spread carefully for an even layer.
- Add Topping Layer: Sprinkle the pistachio crumb topping evenly over the blackberry filling and press down gently to ensure it adheres well.
- Bake Assembled Bars: Place the pan back in the oven and bake for 30-35 minutes until the topping is golden brown and the filling is bubbly.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into 12 bars for serving.
Notes
- Use cold butter and cold water to ensure a tender and flaky crust and topping.
- Blackberries can be substituted with raspberries or blueberries according to preference.
- If using gluten-free flour, select a blend suitable for baking.
- Let the bars cool fully before slicing to maintain clean edges and proper texture.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
