The next layer is a mixture of blackberries, sour cream, eggs, and sugar, and then there's a little more of the pie crust topping. After a stint in the oven, this is what you'll be rewarded with:
These were absolutely delicious! The crust is amazing. I'll be using that for other things in the future! I was thinking of a blueberry pie, perhaps. Mmmmm. Anyway, instead of birthday cake, David had a big ol' Blackberry Pie Bar with ice cream. I think he looks pretty pleased...
The recipe makes a ton of Blackberry Pie Bars, so the remainder will be heading to work with David in the morning. I hope the folks at CUB like them!
We've got some pretty sweet news to share, too. See the picture below? That's me and David, standing in what will be my new kitchen in about 6 or 7 months! We broke ground Monday morning on our dream home in David's hometown. We're so excited! We've found the perfect house plan, a fantastic builder, and we're on our way! Don't worry...I'll keep you updated! I may need some advice when it gets closer to kitchen planning time!
Joy the Baker/The Pastry Queen
For the Crust/Topping:
3 cups AP flour
1 1/2 cups sugar
1/4 tsp. salt
3 sticks butter, chilled and cubed
zest from 2 lemons
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup AP flour
6 cups fresh blackberries
For the Crust:
Preheat the oven to 350 degrees. Grease a jellyroll pan generously. Zest both lemons. Place sugar into a bowl; add lemon zest. Using your hands, rub the lemon zest into the sugar until the sugar seems to feel a little wet from the lemon oil. Combine the lemon sugar, flour, salt, and butter in a large bowl. Using a pastry cutter, cut in the butter until the mixture is dry and crumbly. Reserve 1 1/2 cups of the mixture for the topping. Press the remaining mixture into the bottom of the jellyroll pan. Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes while you make the filling.
For the Filling:
Whisk the eggs in a large bowl. Add the sugar, sour cream, flour, and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may need to distribute the blackberries evenly over the crust. Bake for 45-55 minutes, or until the top is lightly browned. Cool for 1 hour before slicing into generous servings.