(repeat this recipe 2x to make two 9-inch balls of dough)
1 1/4 cup flour
dash of salt
1/2 cup cold butter, cut into small cubes
1/3 cup ice water
Combine flour and salt in bowl. Add butter cubes and with two knives or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Slowly add water in by tablespoons and combine mixture with hands until it forms a uniform ball of dough. Wrap in saran wrap and put in the fridge for a minimum of 4 hours (or overnight).
When dough is properly chilled, roll them out on a floured surface. Place one in a greased pie pan and crimp edges. Brush all surfaces with milk and poke holes in the bottom of the crust with a fork. Bake at 400 degrees F for 5-8 minutes or until halfway baked. Remove from oven and let cool.
Filling:
In the meantime, wash and pit 2 cups of cherries. Combine in a saucepan with 2 cups washed blackberries, 1/2 cup confectioners sugar, 3 tablespoons of cornstarch, 4-5 tablespoons of water, some cloves, and some cinnamon. Mash mixture slightly with a fork then simmer over medium-low heat until mixture thickens ad resembles jelly. Let cool slightly and then pour into partially-cooked pie crust. Use other ball of dough to create a lattice on the top of your pie. Brush with milk and sprinkle with granulated sugar and slivered almonds. Bake at 400 degrees F for 20-25 mins or until crust is golden.
Let cool for one hour. Serve with homemade whipped cream or vanilla frozen yogurt. Enjoy!
