Things to do when you’re broken-hearted:
1. Return your curtain rod that you know you will never hang yourself.
3. Contemplate why “cheesy” is that and not “cheesey.”
4. Eat a whole box of vegetarian fried spring rolls from the creepy place that has flickering fluorescent lighting.
5. Call your dad at his office. He will book you a flight to Phoenix, where he will be a self-proclaimed “seafood pimp.” You will bathe in hot sun and probably ride the water slide post poolside drink.
6. Call your mom. She will say something that Buddha himself would say.
7. Go to dinner with your little brother. He will tell you his phone is broken due to his pocket being “moist like a summer day in the south.” Give him the other half of your sandwich because he is a poor college kid and you are holding out for the three pints of ice cream in your freezer.
8. Have a dance party with yourself to Robyn’s, “Dancing On My Own,” a.k.a. girl power song of the century.
9. Write a blog post about your Dakotaberry pie that your old lover’s family loves.
Makes 1 pie//Kate Lebo
1/2 recipe of any double crust pie dough
For the filling
- 5 cups (about 2 pounds) fresh or frozen marionberries
- 1/2 cup sugar
- Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- Big pinch of ground nutmeg
- Pinch of salt
- 4 to 5 tablespoons tapioca flour (depending on how juicy the berries are, Kate says)
For the topping
- 3/4 cup hazelnuts
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled, unsalted butter, cut into 1/2-tablespoon-size pieces
Make the dough and refrigerate for at least an hour. Roll out the bottom crust and place it in a 9-to-10 inch pie plate. Tuck the crust under itself and crimp the edges how you like. Freeze the crust while you prepare the filling.
Heat oven to 425 degrees F.
To make the filling, combine the marionberries, sugar, lemon, nutmeg and salt in a large bowl. Kate recommends tasting it at this point. I generally like more lemon. Heck, throw in a pinch of zest if you’re feeling wild. I am. Gently stir in the tapioca flour and set the filling aside.
To make the topping, put the hazelnuts, flour, sugar and salt in the bowl of a food processor and pulse until the nuts are well chopped. Add the butter and process again in 1-second pulses until the mixture resembles fine crumbs.
Get the crust from the freezer. Pour the filling into the crust and smooth the top. With your hands, crumble some of the topping into small balls to make it pretty. Cover in a thick layer.
Bake the pie on the middle rack for 10 to 15 minutes until the crust is blistered and blond. Reduce the heat to 375 degrees F and bake for about 50 minutes more, until the topping has browned and the juices bubble slowly at the pie’s edge. If the topping is browning too quickly, tent it with aluminum foil.
Cool on a wire rack for at least an hour. Serve warm or at room temperature. Kate says store it on the kitchen counter wrapped in a towel for up to three days.