Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking dish by greasing or lining it with parchment paper.
- For the crust, mix flour, sugar, and salt in a bowl. Add cold butter and work until crumbly. Stir in egg yolk and ice water until combined. Press into the baking dish and bake for 15 minutes.
- Prepare the filling by mixing blackberries, sugar, lemon juice, and cornstarch in another bowl; pour over the pre-baked crust.
- For the topping, combine brown sugar, baking powder, chopped pistachios, cold butter, egg, and vanilla in a bowl until crumbly; spread over the filling.
- Bake for an additional 35-40 minutes until golden brown on top. Let cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg