Bring this to your next potluck and get ready to share the recipe with everyone!
This buttermilk chess pie bars are dotted with raspberriestheyre both beautiful and delicious.
Because the recipe makes a lot, it would be a welcome addition to any potluck table.
Angie Mosier / Cheryl Day’s Treasury of Southern Baking by Cheryl Day
A delicious buttermilk custard hides beneath sweet ripe raspberriesyou can make this with other berries too.
Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.
Using your hands, press the dough evenly over the bottom and up the sides of the baking sheet.
you’re able to decorate the edges by crimping them with a fork or leaving them rustic.
Refrigerate for 15 minutes to set the crust.
Line the crust with parchment and fill with dried beans, rice, or pie weights.
Bake for 12 to 15 minutes, until the crust is just set and lightly browned.
Remove the parchment and weights and set the crust on the wire rack to cool completely before filling.
Reduce the oven temperature to 325F (165C).
Carefully position the rack in the lower third of the oven.
In a small bowl, whisk together the flour, cornmeal, and salt.
Beat in the vanilla.
Reduce the speed to low and add the flour mixture in thirds, beating until just well blended.
Pour the filling into the prepared crust.
Arrange the berries on top of the filling, then sprinkle with the sugar.
Let cool completely on a wire rack before cutting into bars.
The bars can be stored in an airtight container in the refrigerator for up to 1 week.
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