Shortbread Blackberry Pie Bars
Buttery shortbread crust and crumb topping around a jammy filling of fresh blackberries and lemon.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 2 cup all purpose flour
- ¾ cup granulated sugar
- 1 cup unsalted butter softened
- ½ tsp salt
- 1 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
- 2 cup blackberries fresh or thawed
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a pan.
- Dough. Mix the dry ingredients and work in the butter, egg, and vanilla.
- Press. Press two thirds into the pan and bake 10 minutes.
- Fill. Add the berries tossed with cornstarch and lemon and crumble the rest on top.
- Bake. Bake 35 to 40 minutes and cool fully.
Notes
Substitutions: Use raspberries or blueberries.
Tips: Pre bake the base for 10 minutes.
Storage: Refrigerate for up to 1 week.
Nutrition is calculated per serving.