If you’ve never had an Olallieberry Pie before, you are in for one of the best pies of your life.
Olallieberries grow along the California coast and taste like a cross between a blackberry and a raspberry, deep, jammy, and just a little bit tart.
This pie takes that flavor and wraps it in a buttery, flaky double crust that bakes up golden and bubbling.
It is the kind of dessert that disappears within minutes of hitting the table.
Read Also: Butter Pie Crust Recipe
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Olallieberry Pie Recipe
Olallieberries have a flavor you cannot find in a regular blackberry or raspberry pie.
They are sweeter than a blackberry but hold onto a little of that raspberry tartness.
This recipe keeps the filling simple so the fruit gets to shine.
A buttery all-butter crust holds everything together without competing with the berries.
- The filling comes together with just five ingredients, no fancy techniques required
- An all-butter double crust gives you flaky, golden layers in every bite
- Perfect for a summer gathering, a potluck, or a holiday dessert table
- Easy to adapt if olallieberries are hard to find in your area
- Freezes beautifully, so you can make it ahead of time
This pie pairs wonderfully with a warm slice of marionberry pie if you want to set up a whole berry pie tasting table for guests.
Ingredients
Olallieberries are the star here, but a few pantry staples help thicken the filling and build the crust.
Here is everything you will need.
- 6 cups fresh olallieberries, rinsed and picked over
- 3/4 cup granulated sugar, plus 1 tablespoon for topping
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons unsalted European-style butter, cut into small pieces
- 2 1/2 cups all-purpose flour, for the crust
- 1 cup unsalted butter, very cold and cubed, for the crust
- 1 teaspoon salt, for the crust
- 1/2 cup ice water, for the crust
- 1 large egg, beaten, for the egg wash
- 1 tablespoon milk or heavy cream, for the egg wash
Another favorite: Boysenberry Pie, made with a very similar cousin of the olallieberry.
Kitchen Equipment Needed
You do not need anything fancy to make this pie, just a few reliable tools that make the process smoother.
A good pie pan and a sharp pastry cutter go a long way.
- 9-inch glass pie pan
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Pastry brush
- Sharp paring knife
- Measuring cups and spoons
- Rimmed baking sheet, to catch any drips
- Pie crust shield, to prevent over browning
Read Also: Lattice Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie.
They are not required, but each one solves a common pain point and makes the whole process a lot smoother.
1. USA Pan Nonstick Pie Pan
A heavy-gauge pie pan conducts heat evenly, so your bottom crust actually browns instead of staying pale and soggy.
It has held up through years of double-crust pies without warping.
2. OXO Good Grips Pastry Cutter
Cutting cold butter into the flour quickly is the secret to a flaky crust, and this tool does it in seconds without warming the butter with your hands.
The sturdy blades hold up even against very cold butter.
3. Adjustable Pie Crust Shield
Olallieberry pie bakes for close to an hour, which is plenty of time for the crust edges to overbrown.
This shield clips right onto the pan and keeps the edges golden instead of burnt.
4. Marble Rolling Pin
A chilled marble rolling pin stays cool to the touch, which keeps your butter from softening while you roll out the dough.
That cold surface is a big part of why the crust bakes up so flaky.
5. Fine Mesh Strainer
If your olallieberries release a lot of juice while you prep them, a fine mesh strainer lets you drain off the excess so your filling does not turn out soupy.
It is also handy for rinsing the berries gently.
I learned how important a good crust shield is while perfecting my flaky pie crust, and it has saved every berry pie I have made since.
Step-by-Step Instructions: How to Make Olallieberry Pie
1. Make the Pie Dough
- In a large bowl, whisk together the 2 1/2 cups of flour and 1 teaspoon of salt for the crust
- Add the very cold, cubed butter to the flour mixture
- Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible
- Sprinkle in the ice water, one tablespoon at a time, tossing gently with a fork after each addition
- Stop adding water as soon as the dough starts to clump together when pressed
- Turn the dough out onto a floured surface and divide it into two equal disks
- Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour
2. Prepare the Olallieberry Filling
- Preheat your oven to 400 degrees Fahrenheit
- In a large mixing bowl, gently combine the 6 cups of olallieberries with the 3/4 cup of sugar
- Add the cornstarch, lemon juice, lemon zest, and 1/4 teaspoon of salt to the berries
- Stir gently with a spatula until the berries are evenly coated, being careful not to crush them
- Set the filling aside for 15 minutes so the sugar can start drawing out the berry juices
3. Roll Out the Bottom Crust
- Remove one disk of dough from the refrigerator and let it sit at room temperature for 5 minutes
- On a floured surface, roll the dough into a circle about 12 inches wide
- Carefully transfer the dough into your 9-inch pie pan, pressing it gently into the bottom and sides
- Trim any excess dough hanging more than 1 inch over the edge of the pan
- Place the lined pan in the refrigerator while you roll out the top crust
4. Fill the Pie
- Remove the chilled pie pan from the refrigerator
- Pour the olallieberry filling into the pan, mounding it slightly in the center
- Scatter the 2 tablespoons of small butter pieces evenly over the top of the filling
5. Add the Top Crust
- Roll out the second disk of dough into a 12-inch circle
- Lay the top crust over the filled pie, or cut it into strips first if you want a lattice top
- Trim the overhanging dough to about 1 inch beyond the edge of the pan
- Fold the top and bottom edges under themselves and crimp with your fingers or a fork
- Cut 4 to 5 small slits in the top crust so steam can escape while baking
6. Add the Egg Wash and Bake
- In a small bowl, whisk together the beaten egg and the tablespoon of milk or cream
- Brush the egg wash evenly over the entire top crust
- Sprinkle the remaining 1 tablespoon of sugar over the top
- Place the pie on a rimmed baking sheet to catch any drips
- Bake at 400 degrees Fahrenheit for 15 minutes
- Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents
- If the edges start browning too quickly, cover them with a pie crust shield or foil
7. Cool Before Slicing
- Remove the pie from the oven and place it on a wire rack
- Let the pie cool for at least 3 hours before slicing, this allows the filling to set properly
- Slice and serve at room temperature, or slightly warm
You might also enjoy: Black Raspberry Pie
Tips for The Best Olallieberry Pie
A few small details make a big difference between an average berry pie and a great one. Keep these in mind as you work.
- Keep every ingredient for the crust as cold as possible, including the flour and mixing bowl
- Do not skip the resting time for the dough, it relaxes the gluten and makes rolling much easier
- If your olallieberries are especially juicy, add an extra tablespoon of cornstarch
- Always bake on a rimmed baking sheet to avoid a mess in your oven
- Let the pie cool completely before cutting, a warm pie will always run
- Use a glass pie pan so you can check that the bottom crust is fully browned
This same cold-butter technique works wonderfully in my Raspberry Pie as well.
Serving Suggestions
Olallieberry pie is rich and fruity enough to stand on its own, but a few additions make it feel extra special.
Try serving it warm with something cold on top.
- A generous scoop of vanilla ice cream
- A dollop of freshly whipped cream
- A drizzle of warm caramel sauce
- A sprinkle of powdered sugar for a simple finish
- A slice of sharp cheddar cheese on the side, a classic Californian pairing
For a lighter option, try: Peach Ice Cream
Variations of Olallieberry Pie
Once you have the base recipe down, there are plenty of ways to make this pie your own.
Here are a few ideas worth trying.
- Mix in a cup of fresh blueberries for a mixed berry version
- Swap the lattice top for a full crumb topping made from oats, flour, and brown sugar
- Add a half teaspoon of cinnamon to the filling for a warmer flavor
- Use a graham cracker crust for a no-fuss, no-roll version
- Make individual hand pies by cutting the dough into circles instead of using a full pan
If blueberries are more available where you live, my Blueberry Pie uses the exact same technique.
Storage and Reheating
This pie keeps well for several days, which makes it a great make-ahead dessert. Here is how to store it properly.
- Cover the cooled pie loosely with plastic wrap or foil and store at room temperature for up to 2 days
- Refrigerate for longer storage, up to 5 days, covered tightly
- To freeze, wrap the fully cooled pie tightly in plastic wrap and then foil, and freeze for up to 3 months
- Thaw a frozen pie overnight in the refrigerator before serving
- Reheat individual slices in a 300 degree Fahrenheit oven for about 10 minutes to warm through
You might also enjoy: Gooseberry Pie
Nutritional Facts
Nutrition will vary slightly depending on your exact ingredients and slice size, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 47g
- Sugar: 22g
- Fiber: 5g
- Protein: 3g
- Sodium: 210mg
Read Also: Saskatoon Berry Pie Recipe
Health Benefits of Key Ingredients
Beyond being delicious, a few ingredients in this pie bring some real nutritional value to the table.
Olallieberries in particular are packed with good stuff.
- Olallieberries are high in antioxidants, particularly anthocyanins, which support cell health
- Olallieberries provide a good amount of dietary fiber, which supports digestion
- Lemon juice adds vitamin C, along with a bright flavor that balances the sweetness
- Butter, in moderation, provides fat-soluble vitamins like A and D
- Fresh fruit fillings like this one contain less added sugar than many processed dessert fillings
The same nutrient-dense berries show up in my Apple Blackberry Pie, another favorite from the pie lineup.
FAQs About Olallieberry Pie
1. What does an olallieberry taste like?
An olallieberry tastes like a cross between a blackberry and a raspberry, with a deep, jammy sweetness and a slightly tart edge.
It has a bit more juice than a standard blackberry.
2. Where can I buy olallieberries?
Olallieberries grow mainly along the central coast of California, so they are easiest to find at farmers markets there during early summer.
If you cannot find them fresh, frozen olallieberries or a mix of blackberries and raspberries work as a substitute.
3. Can I use frozen olallieberries instead of fresh?
Yes, frozen olallieberries work well in this recipe. Do not thaw them first, just add an extra tablespoon of cornstarch to account for the additional moisture.
4. Why is my pie filling runny?
A runny filling usually means the pie needed more time to cool, or the filling needed a bit more thickener.
Letting the pie rest for the full 3 hours before slicing makes a big difference.
5. Can I make this pie ahead of time?
Absolutely, this pie can be baked a day in advance and stored at room temperature, covered loosely.
You can also prepare the dough and filling separately up to 2 days ahead and assemble it right before baking.
Another favorite: Blackberry Peach Galette
Olallieberry Pie
Ingredients
- 6 cups fresh olallieberries rinsed and picked over; frozen may be used without thawing
- 0.75 cup granulated sugar plus 1 tablespoon for topping
- 0.25 cup cornstarch add extra tablespoon if using frozen berries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoon salt for filling
- 2 tablespoons unsalted European-style butter cold, cut into small pieces, for topping filling
- 2.5 cups all-purpose flour for crust
- 1 cup unsalted butter 226g, very cold and cubed, for crust
- 1 teaspoon salt for crust
- 0.5 cup ice water for crust
- 1 large egg beaten, for egg wash
- 1 tablespoon milk or heavy cream for egg wash
- Vanilla ice cream for serving
- Freshly whipped cream for serving
- Warm caramel sauce for drizzling
- Sharp cheddar cheese slices, for serving California-style
- Powdered sugar for dusting
Equipment
- 9 inch glass pie pan
- Large mixing bowl
- Pastry cutter or food processor
- Rolling Pin
- Pastry brush
- Sharp paring knife
- Measuring cups and spoons
- Rimmed baking sheet to catch drips
- Pie crust shield to prevent over browning
- Fine-mesh strainer optional, for draining excess juice
Method
- In a large bowl, whisk together flour and salt for the crust. Cut in very cold butter with a pastry cutter until mixture resembles coarse crumbs with pea-sized bits.
- Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until dough just begins to clump. Divide dough in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 400°F. Gently combine olallieberries, sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl. Let sit for 15 minutes to draw out juices.
- Roll one dough disk into a 12-inch circle and transfer to a 9-inch pie pan. Trim overhang to 1 inch and refrigerate while rolling top crust.
- Pour filling into chilled crust and dot with 2 tablespoons of butter pieces. Roll second dough disk and place over filling, crimp edges, and cut slits in top.
- Brush with egg wash and sprinkle with sugar. Place on baking sheet and bake at 400°F for 15 minutes, then reduce to 375°F for 35-40 minutes until golden and bubbly.
- Allow pie to cool on a wire rack for at least 3 hours before slicing to let the filling set properly. Serve at room temperature or slightly warm.
Nutrition
Notes
- Keep all crust ingredients as cold as possible for the flakiest results; chill the flour and bowl if needed.
- If using frozen olallieberries, do not thaw and add an extra tablespoon of cornstarch to compensate for extra moisture.
- Let the pie cool completely for at least 3 hours — cutting it warm will cause the filling to run.
- Bake on a rimmed baking sheet to catch any drips and avoid oven messes.
- Use a glass pie pan to easily check that the bottom crust is fully browned and crisp.
- If the crust edges brown too quickly, cover them with a pie crust shield or foil during baking.
- You can substitute a mix of blackberries and raspberries if olallieberries are unavailable.
- This pie freezes beautifully: wrap it tightly and freeze for up to 3 months.
- For a twist, add a half teaspoon of cinnamon to the filling or top with a crumb topping.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Olallieberry pie is one of those desserts that feels like a little piece of the California coast on a plate.
The flavor is unlike any other berry pie you have likely tried.
Give this recipe a try the next time you get your hands on fresh or frozen olallieberries.
I would love to hear how yours turns out, so leave a comment below or share a photo if you make it.
Recommended:
- Mini Blueberry Pies
- Cranberry Lime Pie
- Strawberry Rhubarb Pie
- Mixed Berry Smoothie
- Classic Homemade Lemonade
