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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 6 |
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The Pastry Queen, Rebecca Rather Ingredients:
3 cups all-purpose flour |
1 1/2 cups sugar |
1/4 teaspoon salt |
1 1/2 cups chilled unsalted butter |
4 large eggs |
2 cups sugar |
1 cup sour cream |
3/4 cup all-purpose flour |
salt, a pinch |
2 (16 ounce) packages frozen blackberries, defrosted and drained |
Directions:
1. Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray.
2. Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds.
3. Cut the butter into 1/2 inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly.
4. Reserve 1 1/2 cups of the crust mixture to use as the topping.
5. Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes.
6. Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt.
7. Gently fold in the black berries; spoon mixture evenly over the crust.
8. Sprinkle the reserved crust mixture evenly over the filling.
9. Bake for 45-55 minutes, until the top is lightly browned.
10. Cool at least 1 hour before cutting into bars.
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