Introduction

Blackberry Pistachio Dream Bars are a delightful blend of sweet, tangy berries and crunchy nuts atop a buttery crust. Perfect for a summer treat or an elegant dessert, these bars combine fresh fruit with a tender crumb topping for a truly irresistible bite.

A close-up of a three-layered dessert square placed on a white marbled surface, showing a crumbly, light brown biscuit crust as the base layer with a rough texture. The middle layer is a smooth, pale green filling, thick and even. The top layer consists of glossy, dark purple-black blackberries, slightly mashed and juicy, sprinkled with small chopped bright green pistachio pieces, adding a crunchy texture and bright color contrast. There is a scattering of crumbs and pistachio bits around the dessert piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-Purpose Flour (or gluten-free flour)
1/2 cup Unsalted Butter (cold and cubed)
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)
2 cups Fresh Blackberries (or raspberries/blueberries)
1/2 cup Granulated Sugar (adjust as necessary)
1 tablespoon Lemon Juice (fresh juice is best)
2 tablespoons Cornstarch
1/2 cup Light Brown Sugar (or granulated sugar)
1 teaspoon Baking Powder
1 cup Pistachios (shelled and unsalted) (or other nuts)
1/2 cup Unsalted Butter (cold and cubed)
1 large Egg
1 teaspoon Vanilla Extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, 1/4 cup granulated sugar, and salt. Cut in 1/2 cup cold, cubed butter until the mixture forms coarse crumbs.
Step 2: Add the egg yolk and 2 tablespoons of ice water. Mix gently until a dough forms, adding extra water if needed. Press the dough evenly into a greased baking pan.
Step 3: Bake the crust for 15-20 minutes until golden. Remove from the oven and set aside.
Step 4: For the filling, combine blackberries and 1/2 cup granulated sugar in a saucepan over medium heat. Cook for 5-7 minutes until the berries release their juices.
Step 5: Stir in lemon juice and cornstarch. Continue cooking for 1-2 minutes until the mixture thickens. Remove from heat and let cool slightly.
Step 6: For the topping, whisk together light brown sugar, baking powder, and 1 cup flour. Cut in 1/2 cup cold butter until crumbly.
Step 7: Beat in the egg and vanilla extract until combined, then fold in the pistachios.
Step 8: Pour the blackberry filling over the pre-baked crust and spread evenly. Sprinkle the pistachio topping over the filling, pressing down gently.
Step 9: Bake for 30-35 minutes, until the topping is golden and the filling is bubbly.
Step 10: Let the bars cool completely in the pan before slicing into squares and serving.

Tips & Variations

Use frozen berries in place of fresh if out of season; thaw and drain excess liquid before cooking.
Swap pistachios for almonds or walnuts for a different nutty flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Add a pinch of cinnamon or nutmeg to the crumb topping for extra warmth.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving to enjoy the full flavor and texture. These bars can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A close-up of a square dessert bar with three distinct layers placed on a white marbled surface. The bottom layer is a crumbly, light brown crust with a rough texture. Above it, the middle layer is a smooth, creamy light purple filling. The top layer is thick and glossy, made of a dark purple berry mixture with visible seeds and whole berries. Scattered on top are bright green chopped pistachios and slices of fresh kiwi, adding pops of color and texture. Small bits of crust and pistachio are scattered around the bar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blackberries?

Yes, raspberries, blueberries, or a mixed berry blend work well in this recipe. Adjust the sugar according to the sweetness of the berries.

Do I need to use cold butter and ice water for the crust?

Yes, cold butter and ice water help create a tender, flaky crust by preventing the butter from melting before baking.