Introduction

Blackberry Pistachio Dream Bars are a delightful combination of tart berries, crunchy nuts, and buttery crust in every bite. Perfect for a summer dessert or a sweet snack, these bars offer a lovely balance of flavors and textures that will satisfy your cravings.

A square dessert bar is shown with three layers: the bottom layer is a crumbly light brown crust, the middle layer is a smooth, thick green filling, and the top layer is a glossy dark purple fruit topping with whole blackberries. The fruit layer is sprinkled with chopped green and reddish pistachios, adding a crunchy texture. Some crumbs and pistachio pieces are scattered around the bar on a white marbled texture surface. The focus is close up, showing the shiny and textured details clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (or gluten-free flour)
1/2 cup unsalted butter (cold and cubed)
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk (do not use the whole egg)
2–4 tablespoons ice water (use cold water)
2 cups fresh blackberries (or raspberries/blueberries)
1/2 cup granulated sugar (adjust as necessary)
1 tablespoon lemon juice (fresh juice is best)
2 tablespoons cornstarch
1/2 cup light brown sugar (or granulated sugar)
1 teaspoon baking powder
1 cup pistachios (shelled and unsalted, or other nuts)
1/2 cup unsalted butter (cold and cubed)
1 large egg
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, 1/4 cup granulated sugar, and salt. Cut in 1/2 cup cold cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water, mixing until the dough just comes together. Press the dough evenly into a greased baking pan and pre-bake for 15–20 minutes until golden.
Step 2: For the filling, combine blackberries and 1/2 cup granulated sugar in a saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices, about 5–7 minutes. Stir in the lemon juice and cornstarch, then cook for another 1–2 minutes until thickened. Remove from heat and let cool.
Step 3: For the topping, whisk together light brown sugar, baking powder, and 1 cup flour. Cut in 1/2 cup cold cubed butter until crumbly. Stir in the egg and vanilla extract, then fold in the pistachios.
Step 4: Remove the pre-baked crust from the oven. Pour the cooled blackberry filling over it, spreading evenly. Sprinkle the pistachio topping on top, pressing down gently to adhere.
Step 5: Bake for 30–35 minutes until the topping is golden and the filling is bubbly. Remove from oven and allow to cool completely in the pan before slicing into bars.

Tips & Variations

Use any fresh berry you prefer, such as raspberries or blueberries, for a different flavor twist.
For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
If pistachios aren’t on hand, walnuts or almonds make excellent alternatives.
Adjust the sugar in the filling to suit the sweetness of your berries.

Storage

Store the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or enjoy chilled. For longer storage, freeze the bars wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a close-up of a square dessert bar with four distinct layers. The bottom layer is a crumbly, light brown crust. Above that is a smooth, pale green layer with a creamy texture. The third layer is a thick, dark purple fruit filling with visible blackberries embedded inside. The top layer is decorated with whole blackberries and scattered pieces of chopped green pistachios, adding texture and color contrast. The dessert piece rests on brown parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries can be used. Thaw and drain any excess liquid before cooking to prevent a watery filling.

How do I prevent the crust from getting soggy?

Pre-baking the crust helps create a barrier that keeps it crisp. Also, be sure the filling is thickened properly before adding it to the crust.

Blackberry Pistachio Dream Bars Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

These Blackberry Pistachio Dream Bars feature a buttery shortbread crust topped with a luscious blackberry filling and a crunchy pistachio crumble topping. Perfectly balanced with sweet, tart, and nutty flavors, these bars are an irresistible treat for berry lovers and nut enthusiasts alike.

Author: Tara
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup All-Purpose Flour (or gluten-free flour)
1/2 cup Unsalted Butter (cold and cubed)
1/4 cup Granulated Sugar
1/4 teaspoon Salt
1 large Egg Yolk (do not use the whole egg)
2–4 tablespoons Ice Water (cold)

Blackberry Filling

2 cups Fresh Blackberries (or raspberries/blueberries)
1/2 cup Granulated Sugar (adjust as necessary)
1 tablespoon Lemon Juice (fresh)
2 tablespoons Cornstarch

Pistachio Topping

1/2 cup Light Brown Sugar (or granulated sugar)
1 teaspoon Baking Powder
1 cup All-Purpose Flour (to be combined with topping dry ingredients)
1/2 cup Unsalted Butter (cold and cubed)
1 large Egg
1 teaspoon Vanilla Extract
1 cup Pistachios (shelled and unsalted)

Instructions

Preheat and prepare crust. Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and cold ice water, starting with 2 tablespoons and adding more as needed, mixing until a cohesive dough forms. Press the dough evenly into a greased baking pan.
Pre-bake the crust. Place the pan in the preheated oven and bake the crust for 15-20 minutes, or until it turns golden. This step ensures a crisp bottom layer to hold the filling without sogginess.
Prepare the blackberry filling. While the crust bakes, combine the fresh blackberries and granulated sugar in a saucepan over medium heat. Cook for 5-7 minutes until the berries release their juices. Stir in the lemon juice and cornstarch, cooking for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool slightly.
Make the pistachio topping. In a separate bowl, whisk together the light brown sugar, baking powder, and 1 cup all-purpose flour. Cut in the cold, cubed butter until the mixture is crumbly. Add the egg and vanilla extract and mix lightly until combined. Fold in the pistachios evenly.
Assemble the bars. Remove the pre-baked crust from the oven. Pour the cooled blackberry filling on top and spread it evenly. Then, sprinkle and gently press the pistachio topping over the berry layer.
Bake the assembled bars. Return the pan to the oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
Cool and serve. Allow the bars to cool completely in the pan to set the filling and topping before slicing into bars. Serve at room temperature or chilled for best texture and flavor.

Notes

Use fresh, ripe berries for the best flavor and texture.
The crust can be made with gluten-free flour for a gluten-free version.
Adjust sugar in the filling depending on berry sweetness.
Do not overmix the dough to keep the crust tender.
Letting bars cool completely before slicing prevents the filling from oozing out.

Keywords: Blackberry Bars, Pistachio Dessert, Berry Crumble Bars, Shortbread Bars, Nutty Berry Bars, Summer Dessert