Sweet blackberry filling surrounded by flaky shortbread pie crust. These bars are pure bliss and adaptable for any season.

Prep:

25

minutes

Cook:

45

minutes

TOtal:

70

minutes

Crust and Topping

• 3 cups all-purpose flour (380g)
• 1 cup granulated sugar (200g)
• 1 teaspoon of lemon zest (about 1 medium lemon)
• 1/4 teaspoon salt
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon vanilla
• 1 cup butter, cold and cut into pieces (2 sticks, 226g)

Filling

• 1/3 cup granulated sugar (67g)
• 1 tablespoon + 2 teaspoons cornstarch
• 1/4 teaspoon allspice
• 1/8 teaspoon salt (just a pinch)
• 5 cups fresh blackberries (645g)
• 2 tablespoons lemon juice

1. Preheat the oven to 375°F.
2. Add flour, sugar, lemon zest, and salt to a food processor. Pulse until mixed.
3. Add whole eggs, egg yolk, vanilla, and butter. Pulse together until the butter is cut into small pieces and the dough has a crumbly texture.
4. Spread half of the dough mixture into a 9 x 13 inch baking pan lined with parchment paper.
5. Place the remaining half of the dough mixture temporarily into the refrigerator to keep the butter cold.
6. In a bowl mix together sugar, cornstarch, allspice, and salt.
7. Add blackberries and lemon juice. Toss berries in sugar mixture until no white remains.
8. Let the berries sit at room temperature for 10 minutes to marinate in the sugar mixture.
9. After 10 minutes, evenly spread the blackberry mixture over the crust in the baking pan.
10. Remove the remaining dough from the refrigerator and crumble it evenly on top of the blackberries.
11. Bake for 45-50 minutes until the top edges of the bars are light golden brown.
12. Allow the bars to cool completely so the fruit juice can set up.
13. Cut bars into squares. Cut the squares in half from corner to corner to make triangle-shaped bars.
14. Store bars in an airtight container or storage bag.

Makes 20 large square bars or 40 smaller triangle bars