Photo by Aimee Broussard.

In the kitchen: Aimee Broussard’s Blackberry Pie Bars

It seems that this feature has a distinct #TreatYourself theme to it. We don’t mind, though, and we hope you don’t either. After all, isn’t the summer supposed to be sweet?

This week, we’re whipping up Aimee Broussard’s Blackberry Pie Bars. We’re suckers for desserts that don’t require a fork, and this one is perfect for placing on the cake tray, just to give your house that extra “my life is in order” look.


1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest and juice of 1 lemon
2 sticks unsalted butter, cold, cubed
1 egg
4 tsp. cornstarch
1½ cups fresh blackberries (can use frozen)
Homemade whipped cream and fresh mint for garnish (optional)
Preheat oven to 375 degrees. Coat a 9 x 13-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together 1 cup sugar, baking powder, flour, salt and lemon zest. Using a pastry blender, incorporate cubed butter and egg into dry ingredients until crumbly. In another bowl, combine lemon juice, cornstarch and ½ cup sugar. Gently toss with blackberries. Pat half of dough mixture into pan. Top with blackberries, then crumble remaining dough over berries. Bake until top is golden brown, approximately 35 to 40 minutes. Allow to cool completely, then place in fridge for at least 2 hours before serving. Cut into small bars and garnish with homemade whipped cream and mint (optional).
Makes 10-12 servings.