Rock the boat a little and add some savory sage to your blackberry pie. These pie bars may be your next favorite summer dessert.
This combo is killer, I swear. The first attempt was in cookie bar form (back when I made the strawberry black peppercorn pistachio cookie bars) but for some reason they were ridiculously gooey despite cooking for an extra 15 minutes and the goo turned into awfully unappetizing gray color. Although they did still taste awesome, I should have known better than to add juicy fruit to a cookie dough, even in bar farm.
So I learned from my mistakes and added them to a pie bar which is meant to have fruit juices seep into it. And the result? Holy sweet hot damn. Myself and many others who tried them said they were absolute perfection. Sweet, but not too sweet, and perfectly balanced with the sage without being overpowering. You absolutely need to make these this weekend and all summer long. Especially since berries are on sale at the grocery store right now!
Make sure you check out everyone else’s recipes today for #CookoutWeek listed at the end of this post. And get your name in for the huge giveaway HERE.
One year ago: Browned Butter Salty Sugar Cookies
Five years ago: German Chocolate Brownies
BLACKBERRY-SAGE PIE BARS
Makes 24 bars
CRUST AND TOPPING
2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 Tbsp packed fresh sage
1 tsp baking powder
1/4 tsp salt
Zest from 1/2 orange
1 cup (2 sticks) unsalted butter, cubed and chilled
1 tsp vanilla extract
4 cups fresh blackberries
1/2 cup sugar
1 Tbsp corn starch
1 Tbsp fresh chopped sage
1/2 orange, juiced
1 tsp fiori di sicilia (optional)
- Preheat oven to 375 degrees. Lightly coat a 9 X 13 baking pan with non-stick cooking spray and line with parchment paper; set aside.
- In a food processor, pulse together the flour, sugar, sage, baking powder, salt and orange zest. Add the cubed butter, egg, and extract. Pulse until the dough resembles a course meal*.
- Press about two-thirds of the dough into the bottom of the prepared baking pan, pres dough into a flat, even layer. Reserve the remaining dough for the topping.
- In a medium bowl, toss together the blackberry layer ingredients. Spread evenly over the bottom crust layer, keeping berries in a single layer.
- Sprinkle the remaining dough over the top.
- Bake for 45-50 minutes, or until the top is lightly browned. Remove from the oven and place on wire rack to cool completely before attempting to slice into bars.
- Pie bars can be stored in an airtight container at room temperature for up to two days.
*Alternatively, whisk dry ingredients in a large bowl, cut in butter with pasty cutter or two knives, then mix in egg and extract.
Source: Adapted slightly from Floating Kitchen.
Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.