Pistachio-Blackberry Pie

• For the dough:
• 3/4 cup softened butter
• 250 milliliters lukewarm milk
• 1 small egg yolk
• 1 pinch salt
• 1 tablespoon superfine sugar
• 2 1/2 cups all-purpose flour
• For the filling:
• 3 eggs
• 1/4 cup almond meal
• 1/2 cup superfine sugar
• 150 milliliters cream
• 1/2 cup whole, shelled pistachios
• 2 tablespoons butter, melted
• 1/2 tablespoon flour
• 200 grams blackberries

1. To make the dough, put the butter in the bowl of your stand mixer and mix until smooth. While continuing to blend, add the milk and egg yolk, then add the salt and sugar. Slowly sift the flour into the butter mixture. Combine until the dough is homogenous. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
2. To make the filling, break the eggs into the bowl of a stand mixer. Add the almond meal, sugar, cream, pistachios, melted butter, and flour. Blend until smooth. Set aside.
3. Preheat the oven to 350u0b0 F. Butter a 10-inch pie pan.
4. Take the dough out of the refrigerator and roll it out onto a floured surface. Line the pan with the dough, then prick the bottom all over with a fork.
5. Spread blackberries out onto the dough then pour the pistachio-cream filling on top.
6. Bake until golden brown and the custard doesn't move when jiggled, about 40 minutes. Remove the pie from the oven and let it cool completely before serving.

butter, milliliters, egg yolk, salt, sugar, flour, eggs, almond meal, sugar, cream, pistachios, butter, flour, blackberries

Taken from food52.com/recipes/26057-pistachio-blackberry-pie (may not work)