Introduction

These Blackberry Pistachio Dream Bars combine a buttery crust with a vibrant blackberry filling and a crunchy pistachio topping. Perfectly balanced between sweet and tart, they’re an irresistible homemade treat that’s easy to make and sure to impress.

A close-up view of a square dessert bar with three distinct layers on a white marbled surface. The bottom layer is a crumbly light brown crust, rough in texture. The middle layer is a smooth, pale green custard or filling. The top layer consists of a glossy, dark purple berry compote packed with whole blackberries, covering the green layer fully. Scattered on top and around the dessert are small, chopped green and reddish pistachio pieces, adding texture and color contrast. The focus is sharp on the front corner of the bar, showing fine details of each layer and topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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 (use cold water)

For the Blackberry Filling:

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

For the Pistachio Topping:

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 your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, granulated sugar, and salt for the crust. Use a pastry cutter or your fingers to cut in the cold butter until the mixture forms coarse crumbs.
Step 2: Add the egg yolk and 2 tablespoons of ice water. Mix gently, adding more water if needed, until a dough forms. Press the dough evenly into a greased 9×13 inch baking pan. Bake for 15-20 minutes until the crust turns golden. Remove from oven and let cool slightly.
Step 3: For the filling, combine the blackberries and granulated sugar in a medium saucepan over medium heat. Cook for 5-7 minutes until the berries release their juices. Stir in lemon juice and cornstarch, then cook for another 1-2 minutes until the filling thickens. Remove from heat and let cool.
Step 4: To make the pistachio topping, whisk together the brown sugar, baking powder, and 1 cup of flour. Cut in the cold butter until the mixture becomes crumbly. Stir in the egg and vanilla extract, then fold in the pistachios.
Step 5: Pour the cooled blackberry filling evenly over the pre-baked crust. Spread the pistachio topping over the filling gently, pressing down slightly.
Step 6: Bake in the oven for 30-35 minutes, until the topping is golden brown and the filling is bubbling. Let the bars cool completely in the pan before slicing into squares and serving.

Tips & Variations

Use fresh berries for the best flavor, or substitute frozen berries—just thaw and drain excess liquid before cooking.
For a nut-free option, swap pistachios for toasted oats or seeds in the topping.
Adjust sugar in the filling depending on the sweetness of your berries.
Chill the dough before baking if you prefer a firmer crust.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen individually for up to 2 months. To enjoy, thaw at room temperature and, if desired, warm briefly in the oven.

How to Serve

A close-up of a square dessert bar with three clear layers on a white marbled surface: the bottom layer is a crumbly light brown crust, the middle layer is a smooth pale green filling, and the top layer consists of dark purple-black blackberry fruit mixed with chunks of green and purple pistachios scattered on and around the bar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well. Allow them to 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 before adding the filling helps keep it crisp. Make sure to press the dough firmly and bake it until golden before adding the filling and topping.