This recipe sounds absolutely divine! Deb from East of Eden Cooking shared this mouth watering treat for Summer. Check out her full blog and other recipes here.
Julie Holler from Vallecito and her family have been growing olallieberries for many years — they are in now for just a short time!
- 2 1/2 cups all purpose flour, more for rolling out the dough
- 1 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup plus 1 Tablespoon cold vegetable shortening
- 1 Tablespoon vinegar (optional)
- 1/4-1/2 cup ice cold water
- 8 cups ollallieberries or blackberries
- 1 1/2 cups granulated sugar
- 3/4 cup flour
- 1 teaspoon cinnamon
- pinch of salt
- milk or half & half, and sprinkle of sugar for the top of the crust
- Prepare pie crust dough: I use my food processor. Whirl dry ingredients, flour and salt in food processor with blade attachment just until mixed. Cut cold butter and shortening into cubes, add to food processor. Pulse until shortening is the size of small coins; pennies, nickels and dimes. Do not over mix. Add the vinegar and just enough cold water through feed tube until the dough starts to come together. Do not over mix. Pour dough out on floured work surface. With as little handling as possible bring dough together into a ball. Cut ball in half and wrap halves in plastic wrap. Place the dough in the refrigerator for 1 hour, prior to rolling out.
- Prepare berry filling: While the pie crust dough chills, gently rinse and clean the berries. In a large bowl gently combine berries, flour, sugar, cinnamon and pinch of salt. Frozen berries can be used. Thaw and drain before combining with the filling ingredients.
- Preheat oven to 400°.
- Prepare bottom pie crust: With a floured rolling pin, on a floured work surface roll out half of the pie crust dough. As needed, add small amount of flour to the surface when rolling out the dough. Roll dough, in a circle, until it is 1 1/2 inches larger than the 9 inch pie pan circumference. Place dough in bottom of pie pan, forming to contours of the pan. Do not stretch dough. With knife, trim the dough to the edge of the pie pan.
- Prepare top crust for pie: Sprinkle flour on work surface. With floured rolling pin, roll out the second half of dough. As needed, add a small amount of flour to the surface when rolling out the dough. Roll out dough, in a circle, until it is 1 inch larger than the 9 inch pie pan circumference.
- Finish pie preparation: Gently fill dough lined pie pan with berry filling. Only add accumulated berry juice to within 1/3-1/2 inch of top of pie pan, discard the rest. Place top crust over the berry filled pie pan. Trim any overhanging dough to 1 inch wider than the pie pan. Fold overhanging dough under the bottom crust, making a double layered edge. Crimp or flute the edge of the pie crust. Brush milk or half & half over the top crust and crimped edge. Lightly, sprinkle sugar on top of the crust. Cut 3-5 steam vents in the crust.
- Bake: To catch any berry juice that may overflow during baking place the pie on a large sheet pan that has a rim, and comfortably accommodates the pie. Immediately bake the pie at 400° for 15 minutes. Reduce oven to 375° and continue baking for 30-45 minutes until crust has browned and berry juices are bubbling. Check the pie during baking and cover the edge of the crust with foil if it is browning too quickly.
- To plate: Cool pie for a least one hour. If you can wait, the pie will be easier to serve and hold it’s shape if you let it cool 3 hours. A scoop of vanilla ice cream is a wonderful addition to a slice of Olallie pie.