Blackberry Pie Bars

This is one of those dessert bars that can become just about anything you want it to be. I can see making apple, cherry, peach.....With just a change of fruit and flavorings the possibilities could be endless. This is perfect foil for that leftover summer fruit that is ripening away with no one to eat it. This recipe is easy to double to make for a crowd. By the way, these are scrumptious.

Crust
1 1/2 cups flour
3/4 cup sugar
3/4 cup(1 1/2 sticks)of cold butter, cut into pieces

Filling
2 large eggs
1 cup sugar
1/2 cup sour cream
1/4 + 2 tbsps flour
1 tsp vanilla extract
16 oz fresh blackberries
juice and zest of half a lemon

Preheat the oven to 350. Spray an 8x8 inch pan with baking spray and set aside. In the bowl of a food processor, place the flour and sugar. Pulse to combine. Add the butter and pulse again until the contents resemble fine crumbs. You should be able to squeeze some in your hand and it should hold its shape. Scoop out 3/4 cup and set aside. Pour the rest into the bottom of the baking pan and firmly press into the pan to form a crust. Bake for 12-15 minutes. Remove from the oven and set aside while you make the filling. In a large bowl, whisk together the eggs, sour cream, sugar, vanilla, lemon juice and zest. Fold in the blackberries and pour the mixture over the crust. Sprinkle the remaining crust over the filling and bake for 40-50 minutes or until set. Let the pan cool completely and then cut into bars.