Blackberry Pie Bars: Buttery Crust

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, stir together the flour, 100g sugar, and salt. Pour in the melted butter and mix until a soft dough forms.
3. Press two-thirds of the dough mixture firmly into the bottom of the prepared pan using the back of a spoon.
4. Place the blackberries, 65g sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, lightly smashing some berries with a spatula to release their juices.
5. Whisk the cornstarch with a teaspoon of water to create a slurry, stir it into the berry mixture, and simmer for 1 minute until the filling thickens and looks glossy.
6. Spread the thickened blackberry filling evenly over the pressed crust.
7. Crumble the remaining one-third of the dough over the top with your fingers, leaving small gaps for the filling to bubble through.
8. Bake for 40–45 minutes until the edges are golden brown and the filling is bubbling.