Recipe from Always with Butter
Blackberry Pie Bars
zest of 2 lemons
300g (1 1/2 cups) caster sugar
470g (3 cups) plain flour
¼ tsp salt
340g (1 1/2 cups) cold unsalted butter, cubed
For the filling
400g (2 cups) caster sugar
240ml (1 cup) sour cream
60g (1/4 cup) plain flour
6 cups blackberries, fresh or frozen
1. Preheat the oven to 170C/325F/mark 3. Grease and line a 9x13 inch pan.
2. Pulse the lemon zest and sugar in a food processor. Add the flour and salt, then the butter, pulsing until the mixture resembles coarse crumbs. Place 1 1/2 cups of the mixture in the fridge, for the topping.
3. Press the remaining mixture into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown.
4. For the filling, beat together the eggs, sugar, sour cream, flour and salt. Fold in the blackberries and pour over the crust. Sprinkle over the topping, then bake for 45-55 minutes, or until the top has lightly browned.