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Blackberry Pistachio Dream Bars Recipe

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★★★★★

4.8 from 91 reviews

Delight in these Blackberry Pistachio Dream Bars featuring a buttery pre-baked crust, a sweet and tangy blackberry filling, and a crumbly pistachio topping. Perfectly balanced with fresh blackberries and crunchy pistachios, these bars deliver a harmonious blend of textures and flavors, baked to golden perfection for a delectable dessert treat.

Ingredients

Scale

Crust

  • 1 cup All-Purpose Flour (or gluten-free flour)
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter (cold and cubed)
  • 1 large Egg Yolk (do not use the whole egg)
  • 2–4 tablespoons Ice Water (cold)

Filling

  • 2 cups Fresh Blackberries (or raspberries/blueberries)
  • 1/2 cup Granulated Sugar (adjust as necessary)
  • 1 tablespoon Lemon Juice (fresh)
  • 2 tablespoons Cornstarch

Topping

  • 1/2 cup Light Brown Sugar (or granulated sugar)
  • 1 teaspoon Baking Powder
  • 1 cup All-Purpose Flour
  • 1/2 cup Unsalted Butter (cold and cubed)
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Pistachios (shelled and unsalted, or other nuts)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat the oven to 350°F (175°C). In a bowl, whisk together 1 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until coarse crumbs form. Add 1 large egg yolk and 2-4 tablespoons cold ice water; mix just until dough comes together. Press the dough evenly into a greased baking pan.
  2. Pre-Bake Crust: Bake the prepared crust in the oven for 15-20 minutes until it turns golden. This ensures a firm base that won’t become soggy from the filling.
  3. Cook Berry Filling: While the crust bakes, combine 2 cups fresh blackberries and 1/2 cup granulated sugar in a saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices, about 5-7 minutes. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons cornstarch. Continue cooking for another 1-2 minutes until the mixture thickens. Remove from heat and allow to cool slightly.
  4. Prepare Pistachio Topping: In a bowl, whisk together 1/2 cup light brown sugar, 1 teaspoon baking powder, and 1 cup all-purpose flour. Cut in 1/2 cup cold, cubed unsalted butter until mixture becomes crumbly. Add 1 large egg and 1 teaspoon vanilla extract, mixing until combined. Fold in 1 cup shelled unsalted pistachios evenly.
  5. Assemble Bars: Pour the cooled blackberry filling over the pre-baked crust and spread evenly. Gently press the pistachio topping over the filling layer in an even manner.
  6. Bake Final Bars: Return the assembled pan to the oven and bake for 30-35 minutes until the topping is golden brown and the filling is bubbly.
  7. Cool and Serve: Allow the bars to cool completely in the pan before slicing into squares or bars. This helps the filling set and makes for neat slices.

Notes

  • You can substitute blackberries with raspberries or blueberries for different flavor variations.
  • Adjust the sugar quantity in the filling depending on the sweetness of your berries.
  • Use gluten-free flour as a 1:1 substitute if gluten-intolerant.
  • Ensure butter is cold for a crumbly crust and topping texture.
  • Let bars cool fully for the best slicing results and to avoid a runny filling.
  • Store bars in an airtight container in the refrigerator for up to 4 days.

Keywords: blackberry bars, pistachio bars, berry dessert, nut topping, crumb bars, summer dessert

Find it online: https://chefmilacook.com/blackberry-pistachio-dream-bars-recipe/