Blue Skies, Butter and Blueberries

Have you ever been inspired to bake something by a sunset? You know, Dear Readers, the type of sunset that follows a thunderstorm, where pinks and violets dance across a gray-blue horizon. Yep. That type of sunset.

Last night my husband and I helped to chaperone our youngest daughter Mia’s first, last high school football game. (Her school clobbered the other team by the way.) Anyway, I figured Russell and deserved a lovely treat, especially after enduring a bumpy ride through the Pocono Mountains while 30+ hyper high school teenage musicians screamed...I mean ...sang Queen songs ALL the way home. Badly. It was adorable but bad none the less. (I say this with love because these are a great group of kids!)

So, this morning I set about to create a pie inspired by yummy things like blue skies, butter and blueberries. Well, Dear Readers, I think I did. I created a Blueberry Rose Pie.
Blueberry Rose Pie

Almond Crust
1 cup all-purpose flour
1/4 cup almond flour
2 tablespoons lightly salted almonds
1 tablespoons sugar
1/2 cup unsalted butter
3-4 tablespoons ice water

​Blueberry Rose Filling
2 pints fresh blueberries
1. cup sugar
Pinch of Kosher salt
1/3 cup all- purpose flour
​3 candied hibiscus flowers, minced (optional)
2 teaspoons rose extract
1 tablespoon rose liquor

Rose Crisp Topping
1 cup all- purpose flour
1. cup sugar
2-3 tablespoons pesticide-free rose petals
1/2 cup butter

To prepare the crust:
Preheat the oven to 350°.
Combine the flours, almonds and sugar in the bowl of a food processor. Process until the almonds are finely ground. Cut the butter into 1” cubes, add the flour mixture and pulse until the butter is the size of peas. Slowly add 3 tablespoons ice water as you press “pulse.” If the mixture is still too dry, dribble in up to 1 tablespoon additional ice water and process until the dough forms a ball and nearly cleans the bowl, about 15-20 seconds. Gather the dough and roll to a 10” circle on a lightly floured surface. Fit, NOT stretch the dough into the pie dish and freeze while you prepare the filling and topping.

To prepare the filling:
Combine all ingredients in a large bowl and gently toss to combine. Set aside.

To prepare the rose crisp topping:
Combine all ingredients in a food processor until well combined. Set aside.

To bake:
Remove the crust from the freezer, line with parchment and pie weights and place on a lined baking sheet. Bake 15 minutes. Remove the parchment and weights, prick the crust with a knife and bake until lightly golden, about 8-10 minutes longer. Remove and add the filling and then spread the topping evenly over the surface and to the edges. Bake until bubbly and the crust edge is golden, about 60-70 minutes. Cool and serve with ice cream.