Bars… and pots! Wait, what? I thought of a great recipe the other night. I was to make Grammy’s Pie Dough and line a baking sheet with the dough, then pour a berry filling on top, and top with more pie dough. And then bake. And I did just that. And they were amaaazing. However I am always a scardey-cat when it comes to bars and fillings. My biggest fear is that I will use too much filling and the bars will not set in the middle, so I usually reserve some filling and set to the side. Well, I had the extra filling just sitting there on the counter, so I decided to add it to a few small ramekins lined with pie dough, and bake those as well. And at the end of the night I realized I created two desserts, from one recipe.
These are the Berry Pie Bars, obviously. If you want to make the bars then I have adjusted the recipe so you don’t have excess filling. And if you want to make the pots then this recipe will make about 12. And if you actually have 12 ramekins then I am jealous because I only have 2.
Triple berry trifecta. Strawberries, Blueberries, Blackberries, oh my!
And then we have the pie pots. I really like the idea of a pie dessert in an individual serving. Not to mention they are easy to make, look rustic, yet fancy at the same time.
Top with fresh whipped cream and you are the hostess with the mostess.
Berry Pie Bars… and Pots!
yield: (one) 11 x 13 pan OR 12 small ramekins
Grammy’s Pie Dough
4 Eggs
1 1/2 cups Sugar
1 TBS Lemon Juice
1 cup Sour Cream
3/4 cup AP Flour
pinch Salt and Cinnamon
2 cups Blueberries
2 cups Blackberries
2 cups Strawberries, quartered
Fresh Whipped Cream, optional
preheat oven to 350 degrees
1. Make a batch of Grammys Pie Dough. If making the bars then divide dough in two portions, with one portion being a little more than the other. Using the larger portion, press pie dough into your baking pan. Or press all dough into the ramekins. Set aside and make filling.
2. In a large bowl combine eggs and sugar. Whisk until smooth. Add lemon juice and sour cream and whisk until completely combined and creamy. Add flour, salt and cinnamon and whisk until combined. Gently fold in the berries.
3. Pour berry mixture over the unbaked dough.
4. Use the palm of your hands to press the pie dough into thin sheets. Lay over the bars (strategically not covering a few of each berries for presentation). If making the pots adding crust on top is optional. I did not so you could see the berries.
5. For bars bake 55 minutes until the top is lightly browned. Bake pots for 45 minutes.
6. Remove from oven and let cool at least one hour before cutting bars. Sprinkle cinnamon on top of bars while they are cooling. Let pots cool at least 15 minutes before enjoying with fresh whipped cream, optional.
By the way, I know I said I would post this recipe on Friday and it is now Sunday. Sunday the 4th of July. Happy Holiday to all my Americans! Expect a fireworks pictures post very soon. Very very soon!
