Blackberry Pistachio Dream Bars
These Blackberry Pistachio Dream Bars feature a buttery shortbread crust, a sweet-tart blackberry filling, and a crunchy pistachio topping. Easy to make yet bakery-worthy, they’re perfect for gatherings, holidays, or an everyday dessert.
Equipment
- 9×13-inch baking pan
- Mixing bowls
- saucepan
- pastry cutter or fork
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed (for crust)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2–4 tbsp ice-cold water
- 2 cups fresh blackberries
- 1/2 cup granulated sugar (for filling)
- 1 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1/2 cup light brown sugar
- 1 tsp baking powder
- 1 cup shelled unsalted pistachios
- 1/2 cup unsalted butter, cold and cubed (for topping)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine flour, sugar, and salt. Cut in the cold butter until crumbly, then add the egg yolk and ice water until the dough comes together. Press evenly into a greased 9×13-inch pan and bake for 15–20 minutes until lightly golden.
- In a saucepan over medium heat, cook blackberries and sugar for 5–7 minutes until the berries release their juices. Stir in lemon juice and cornstarch and cook 1–2 minutes until thickened. Remove from heat.
- In a bowl, whisk brown sugar and baking powder. Cut in the cold butter until crumbly, then mix in the egg and vanilla. Fold in the pistachios.
- Spread the blackberry filling evenly over the baked crust. Sprinkle the pistachio topping over the fruit layer.
- Bake for 30–35 minutes until the topping is golden and the filling is bubbling. Let cool completely in the pan for 1–2 hours before slicing.
Notes
Always allow the bars to cool completely before slicing for clean edges. The flavor improves after resting overnight. Frozen blackberries can be used if thawed and well drained. Store tightly covered to maintain freshness.