Flashback Friday ~Blackberry Pie Bars and A Rose

My blackberries are just starting to ripen and plump up. So I thought this would be a good recipe to flash back to. I made this last year for a potluck. We are going to that same get together this weekend. Not sure what I will bring this time, but this would be worth of a repeat.

I found this recipe on a blog called Week of Menus and she found it on Joy the Baker who adapted it from a recipe she found in a book called The Pastry Queen by Rebecca Rather. It's made it's rounds and for good cause! I think these were better the next day..so heeding the advice at the end to wait until you cut is well worth the agony.

Blackberry Pie Bars

Crust and topping

1 1/2 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter, cut into cubes
zest of one lemon
pinch of salt

1. Preheat oven to 350. On a work surface (I used a cutting board), mix together the lemon zest and sugar. Using the back of a spoon or your fingers, rub the lemon zest with the sugar, thereby releasing oils from the lemon.

2. In the bowl of your mixer, dump in the flour, lemon sugar mixture, cold butter, and salt. Beat with paddle attachment until the mixture resembles crumbs. If you do not have a stand mixer, with a hand mixer beat on low until the mixture resembles crumbs.

3. Set aside 3/4 cup of the mixture for the topping. Pour the remainder into a GREASED or parchment lined 9X13 pan and use your fingertips to press the crumbs into the pan. The crumbs will gradually come together.

4. Bake the dough for 10-12 minutes (at 350) or until the crust is lightly golden. Make sure you get to the golden crust because it really adds a wonderful texture to the bar. Allow crust to cool for 10 minutes while assembling the filling.

Filling and Assembly
2 large eggs
1 cup sugar
1/2 cup sour cream
1/2 cup all purpose flour
3 cups fresh blackberries (if using frozen, thaw and drain first)

1. Whisk together eggs, sugar, sour cream and flour in a large bowl. Add blackberries.

2. Pour blackberries over the golden baked crust and spread evenly. (This may require some proper distribution of the berries as they tend to congregate in one area.)

3. Sprinkle the remaining dough on top. Bake for 50-60 minutes at 350 until the pie bar is golden brown. Allow to cool at least 1 1/2 hours before cutting.

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For a little garden flashback, lets go back to September of last year. My little mini red rose had a rebloom and I got this neat dew drop shot. Hope I get rebloom like this this year. I cut it way back due to blackspot, but there is still time!


If you have a flashback of any kind please add your link below. It can be a flashback to a favorite recipe, favorite post, old picture, or just a favorite memory. Whatever you feel like flashing back to!




I'm also joining in this week with Foodie Friday over at Designs by Gollum and

Fertilizer Friday at Tootsie Time.

Check out all of the neat posts in these two weekly events.