Olallieberry Pie
This Olallieberry Pie features a deep, jammy filling with just a hint of tartness, wrapped in a buttery, flaky double crust. Made with fresh or frozen olallieberries, this simple yet spectacular dessert bakes up golden and bubbling, making it the perfect centerpiece for any summer gathering.
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
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
For Serving (Optional)
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 180mgFiber: 5gSugar: 22gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 6mg
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