Sometimes you just don’t know what you’re thinking, like when you decide that massaging rosemary essential oil into your hair is a really good idea and end up practically suffocating yourself in a cloud of scent overnight. Great smell, but really, be careful with all those hippie potions.
Some mornings you wake up and don’t know what emotion you’re registering, you’re numb as dish soap, or a heartless dish detergent. Which means you have to make pie. While wearing an oversized flannel shirt that’s big enough to be a dress, and drink the remaining of the morning coffee straight up black (after repeatedly nuking it back to life).
Gosh, sing a song already.
The flannel/black coffee/heartlessness worked. It was darn good pie.
Blackberry Almond Pie
1 cup flour
1/4 tsp salt
2 tablespoons cold butter cut up into cubes
2 1/2 tablespoons shortening
3 tablespoons ice water
1 teaspoon vinegar
1 cup almonds
3 tablespoons flour
3/4 cup sugar
1 tsp almond extract
4 cups blackberries
1/4 cup sugar
2 tablespoons cornstarch
Make the pie crust ahead and chill in fridge for around 30 min. To do this: combine flour and salt in a bowl. Cut in the butter and shortening till mixture is crumbly and coarse. Add ice water and vinegar, mix till it becomes doughy and form a sphere. Wrap it in plastic wrap and refrigerate. When it’s chilled, roll it out and press it into either a pie or tart pan, then store in fridge till the other fillings are ready. Preheat your oven to 350 degrees F.
Make the almond filling like so: Combine the almonds and flour in a food processor and process till the almonds are finely ground. Add the sugar, egg, and extract, then pulse till combined. Chill the almond filling in the fridge while you make the blackberry filling.
Blackberry filling directions: Just mix the berries, sugar, and cornstarch together. If you have lemons, add some lemon zest and about a teaspoon of lemon juice. But no big deal if you don’t, just a good idea.
Pour blackberry filling into the pie shell, then spread the almond filling on top. Bake for 45 minutes, or longer till golden brown. Let cool completely.