Very Berry Pie Bars Recipes

VERY BERRY PIE BARS

Steps:

• Heat oven to 350 degrees. Mist a 9- by 13-inch baking pan with nonstick spray and set aside.
• Make crust and crumbs: Add sugar, salt and lemon zest to bowl of electric mixer. Mix on medium speed until combined and fragrant, about 1 minute. (This infuses the sugar with some of the lemon oils.) Add flour and butter and mix on medium until crumbs form. With mixer on, dribble in almond extract (add the extract only after you have sufficiently cut the butter and dry ingredients into crumbs; if you add it too soon, it will clump right away). Continue mixing until crumbs get more moist and look like they might begin to clump.
• Press about half the dough into the bottom of prepared pan. Place pan in hot oven and bake for 10 minutes. Remove from oven and let cool about 10 minutes, while working on the rest of the recipe.
• Meanwhile, add nutmeg to the remaining crumbs, and mix until combined. Remove crumbs to a separate bowl and set crumbs aside.
• Make filling: In same mixing bowl (no need to wash it), beat eggs, sugar, sour cream and vanilla until well mixed. Add flour and stir in until combined. Gently fold in berries by hand, taking care not to mash them.
• Pour berry mixture evenly over partially baked crust. Sprinkle with reserved crumbs and bake 60 minutes.
• Remove from oven and cool about 1 hour.
• Cut into 24 pieces if serving in small bars, or 12 for a plated dessert.

MIXED BERRY PIE BARS

Steps:

• Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
• Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
• Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
• Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
• Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
• Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
• Do Ahead
• Bars can be made 3 days ahead; store in an airtight container at room temperature.

VERY BERRY PIE

Steps:

• Mix sugar, cornstarch, and water in saucepan until smooth.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat; stir in gelatin until dissolved.
• Chill for 20 minutes.
• Stir in berries.
• Pour into the crusts.
• Chill until set.
• Serve with whipped cream.