Blackberry Pistachio Dream Bars
These Blackberry Pistachio Dream Bars feature a buttery crust, juicy blackberries, and a crunchy pistachio crumble, making them a deliciously dreamy dessert that's perfect for any occasion.
Ingredients
For the crust
- 1 cup All-Purpose Flour (or gluten-free flour) can substitute flour based on dietary needs
- 1/2 cup Unsalted Butter, cold and cubed keep cold for best texture
- 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
For the berry layer
- 2 cups Fresh Blackberries can substitute with raspberries or blueberries
- 1/2 cup Granulated Sugar adjust as necessary based on berry sweetness
- 1 tablespoon Lemon Juice fresh juice is best
- 2 tablespoons Cornstarch
For the pistachio topping
- 1/2 cup Light Brown Sugar or granulated sugar can be used
- 1 teaspoon Baking Powder
- 1 cup Pistachios, shelled and unsalted can substitute with almonds, walnuts, or sunflower seeds
- 1/2 cup Unsalted Butter, cold and cubed
- 1 large Egg
- 1 teaspoon Vanilla Extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving handles on the sides.
- For the crust, in a bowl, mix the flour, sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into a damp sand-like mixture. Stir in the egg yolk and drizzle in ice water, one tablespoon at a time, until it clumps.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes until just set and barely golden.
- While the crust is baking, prepare the berry mixture by gently tossing the blackberries with sugar, lemon juice, and cornstarch in a separate bowl.
- For the pistachio topping, combine brown sugar, baking powder, and flour with the pistachios in a clean bowl. Cut in the cold butter cubes, then whisk the egg with the vanilla and pour over the mixture. Stir gently until combined.
- Spread the blackberry mixture over the hot crust. Crumble the pistachio mixture on top, leaving some berries visible. Bake for 30-35 minutes until golden and bubbly.
- Allow to cool for 1-2 hours before serving.
Notes
For the best results, keep your butter cold. These bars can be made ahead and chilled overnight for better flavor. Store in an airtight container in the fridge for up to 4 days or freeze sliced bars for up to 2 months.