Blackberry Pistachio Dream Bars Recipe
Blackberry Pistachio Dream Bars combine a buttery pre-baked crust with a luscious blackberry filling and a crunchy pistachio topping, creating a delightful blend of flavors and textures perfect for any dessert occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (use cold water)
Filling
- 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
Topping
- 1/2 cup Light Brown Sugar (or granulated sugar)
- 1 teaspoon Baking Powder
- 1 cup All-Purpose Flour (assumed for topping as missing but needed to mix with sugar and baking powder)
- 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 the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and cold ice water, mixing until a dough forms. Press the dough evenly into a greased baking pan and pre-bake for 15-20 minutes until the crust turns golden.
- Make Blackberry Filling: While the crust is baking, combine fresh blackberries and granulated sugar in a saucepan over medium heat. Cook the mixture, stirring occasionally, until the berries release their juices, approximately 5-7 minutes. Stir in fresh lemon juice and cornstarch, continuing to cook for another 1-2 minutes until the filling thickens. Remove from heat and let cool.
- Prepare Pistachio Topping: In a bowl, whisk together light brown sugar, baking powder, and flour. Cut in the cold, cubed butter until the mixture becomes crumbly. Add the egg and vanilla extract, mixing until combined. Fold in the shelled pistachios gently.
- Assemble and Bake: Remove the pre-baked crust from the oven. Pour the cooled blackberry filling over the crust, spreading it evenly. Spoon the pistachio topping over the filling, pressing it down gently to adhere. Return the pan to the oven and bake for 30-35 minutes, or 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 bars to ensure they set properly and hold together when served.
Notes
- You can substitute blackberries with raspberries or blueberries for a different berry flavor.
- Adjust sugar quantity in the filling depending on the tartness of your berries.
- Ensure butter is cold when cutting into flour for a flaky crust and crumbly topping texture.
- Letting the bars cool completely helps in clean slicing and better texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: blackberry bars, pistachio bars, berry dessert, nutty topping, baked dessert bars
