SAUVIE ISLAND FARMS has a new crop this year....CHESTER BLACKBERRIES!!! These are a cultivated, thornless blackberry that are very large in size and great flavor.
We are excited for you to come out and see how easy these are to pick without all the 'stickers' on the vines!! The Chesters have just ripen and we should have plenty for the next week or two!
We decided to test these berries out over the weekend and make some Blackberry Pie Bars.
I found this recipe on a blog that I like!!.....
Blackberry Pie Bars
Taste and Tell Food Blog
Crust & Topping
3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp. salt
1 1/2 cups chilled, unsalted butter
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
pinch of salt
2 (16 oz.) packages frozen blackberries, defrosted and drained or fresh!
For the crust and topping:
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
Combine the flour, sugar and salt in a food processor fitted with the metal blade. Process until fully combined. Cut the butter into 1/2 inch cubes. Add the butter to the flour mixture and process until the butter is evenly distributed, but the mixture is still crumbly.
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes or until it is golden brown. Cool for at least 10 minutes.
To make the filling:
Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45-55 minutes or until the crust is lightly browned. Cool for at least 1 hour before cutting.
The recipe is very rich...and it makes a large 9x13 pan...if you aren't needing that much dessert, you could cut this in half and it would still work great. This is very easy to make. These blackberries would make excellent smoothies, jam or put some in your freezer for a pie this winter!! They are also great just eating them fresh!!