Blackberry Pie Bars

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My husband LOVES blackberries! I look forward to making these this summer with fresh blackberries! From the Pink Parsley website. If you prefer raspberries or blueberries you can substitute them in place of the blackberries.

Crust and Topping:

3 cups flour
1 1/2 cups sugar
1/4 tsp. salt
1 1 /2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon rind
1 tsp. almond extract (optional)
2 (16-oz.) packages frozen blackberries, thawed and drained, OR 2 lbs. (6 cups)  fresh blackberries

Preheat oven to 350 degrees.

Mix 3 cups flour, 1 1/2 cups sugar and salt in bowl. Cut in chilled, cubed butter until mixture is crumbly. Reserve 1 1/2 cups of mixture for Topping, press remaining mixture into bottom of greased 9X13 pan. Bake 12-15 minutes. Allow to cool while you make your filling.

Whisk eggs in large bowl, then add sugar, sour cream, 3/4 cup flour, salt, lemon zest and almond extract. Gently stir in the berries. Pour mixture over cooled crust. Sprinkle with Topping.

Bake at 350 degrees for 40-55 minutes. Allow to cool for at least 1 hour so bars can finish cooking and set up. If you can't wait that long you can scoop it out and eat it like cobbler, but if you want it to be more firm you will need to allow it to cool. Enjoy!