Description
These Stone Fruit Berry Slab Pie Bars combine the juicy sweetness of fresh blackberries, blueberries, and nectarines in a tangy lemon crust. Baked to golden perfection with a flaky, buttery crust and a sparkling sugar topping, these bars are perfect for summer gatherings and dessert lovers who enjoy a fresh fruit treat.
Ingredients
Units
Scale
Nectarine Berry Filling
- 4 cups fresh blackberries
- 2 cups fresh blueberries
- 2 cups sliced nectarines (about 4 large nectarines)
- 1 1/4 cups granulated sugar
- 2/3 cup all purpose flour (or 1/3 cup cornstarch)
- 1 teaspoon lemon juice (from 1 small lemon)
- 1/4 teaspoon salt
Lemon Pie Dough
- 5 cups all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon lemon zest (from 1 small lemon)
- 2 teaspoons salt
- 1 pound unsalted butter, cold (4 sticks)
- 1 large egg, separated (white and yolk)
- 1/2 cup ice water (or more as needed)
Topping
- 2 tablespoons heavy cream
- 1/4 cup coarse sugar
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to get it ready for baking the pie bars.
- Prepare Dough: In a large bowl, combine flour, sugar, salt, and lemon zest. Cut the cold unsalted butter into small pieces and toss it with the dry ingredients, working it with your fingertips until only small pieces remain. Add the egg yolk and ice water, stirring just until the dough comes together.
- Roll and Chill Dough: Divide the dough into two large pieces and place each on parchment paper sized to half-sheet pans. Cover with another piece of parchment and roll each dough piece to fit the paper. Transfer to sheet pans and chill until firm, at least 30 minutes.
- Prepare Filling: Gently stir together blackberries, blueberries, sliced nectarines, granulated sugar, flour, lemon juice, and salt until evenly combined.
- Assemble Pie Bars: Remove the top parchment from one dough rectangle and decorate as desired. Remove the top parchment from the second rectangle and press it into the corners of the sheet pan to form the bottom crust. Spread the fruit filling evenly over the bottom crust. Carefully place the decorated top dough onto the filling with parchment paper facing up. Peel off the parchment paper and press the edges of the dough together around the pan, using scraps to fill any gaps.
- Add Topping: Brush the entire crust with heavy cream. Whip the reserved egg white until light and fluffy, almost like a meringue, then brush it over random spots on the crust. Sprinkle coarse sugar evenly on top.
- Bake: Bake in the preheated oven for 40 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie bars cool completely before cutting them into squares to serve. Enjoy your beautiful, fresh stone fruit berry slab pie bars!
Notes
- Use cold butter and ice water to ensure a flaky crust.
- You can substitute cornstarch for flour in the filling to create a clearer fruit filling.
- Adjust baking time slightly based on your oven for best results.
- The whipped egg white topping adds a lovely texture and sparkle—don’t skip this step!
- These bars keep well refrigerated and taste great the next day.
Nutrition
- Serving Size: 1 bar (based on 24 servings)
- Calories: 321
- Sugar: 15g
- Sodium: 225mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 51mg
