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Triple Berry Pie Bars

Ashley Manila
5 from 1 vote
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Ingredients
 

For the crumb and topping:

  • 1 cup sugar
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup cold unsalted butter (2 sticks), cut into tiny cubes
  • 1 large egg, at room temperature

For the berries:

  • (2) 12 oz bags fresh OR frozen berries (I used a medley of raspberries, blueberries, and blackberries)
  • 1/2 cup + 2 tablespoons sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons lemon juice

For the Gooey Sour Cream Layer:

  • 1/4 cup maple syrup
  • 1/2 cup sour cream
  • 2 tablespoons pure vanilla extract
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons all purpose flour

Instructions
 

For the crumb and topping:

  • In a large bowl, stir together the sugar, flour, and salt. Use your hands to blend in the butter and egg, mix well. The dough will be slightly crumbly!
  • Divide in half; press the one half into a 9x13 inch non-stick baking dish.

For the gooey sour cream layer:

  • In a small bowl, whisk together the maple syrup, sour cream, and vanilla; set aside.
  • In an electric mixer cream the butter, sugar and salt until light and fluffy.
  • Add the flour and maple mixture alternately, mixing each time until all ingredients are incorporated. Dollop over the crust base and spread into an even layer.

For the berries:

  • In a large bowl combine the sugar, cornstarch, and lemon juice. Gently stir in the berries, coating them well. Sprinkle the berry mixture evenly over the gooey layer.

Assembly:

  • Preheat the oven to 350 degrees (F). Press one half of the crumb into prepared pan. Dollop sour cream mixture over crust and spread evenly. Top with berries, then crumble remaining dough over berries.
  • Bake in preheated oven for 45-50 minutes, or until top is golden brown and the center is *almost set. Cool completely before cutting into squares. The bars will firm up A LOT while cooling.
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