Dessert: United States – California Cuisine – Olallieberry Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 40 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1.3 cm) cubes
- 6-8 tbsp (90-120 ml) ice water

- For the filling:
- 5 cups (700 g) fresh olallieberries
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 2 tbsp (16 g) instant tapioca (optional, for extra set)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 tsp (1.5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces (to dot filling)

- For assembly and finish:
- 1 large egg + 1 tbsp (15 ml) water, beaten (egg wash)
- 1 tbsp (12 g) coarse sugar or turbinado sugar for sprinkling
- Optional: reserved olallieberries for a few decorative placement berries

Instructions

Short Description:
A classic double-crust pie bursting with fresh California olallieberries—sweet, tangy, and set in a tender, flaky butter crust with a golden lattice top.

Regional Notes:
The olallieberry is a hybrid (loganberry × youngberry) cultivated primarily in California; using fresh, locally grown olallieberries gives this pie a deeper, slightly tart berry flavor distinct from generic blackberry or mixed-berry pies. A simple sugar-cornstarch filling lets the olallieberry flavor shine, a common approach in California home baking.

1. Make the crust: In a large bowl whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or fingers to work the butter into the flour until mixture resembles coarse crumbs with some pea-size butter pieces remaining.
2. Sprinkle 6 tbsp (90 ml) ice water over the flour-butter mixture and gently mix with a fork until dough just comes together; add the extra 1-2 tbsp (15-30 ml) water only if needed. Divide dough into two disks, wrap in plastic, and chill at least 1 hour.
3. Preheat oven to 425°F (220°C) with a rack in the lower-middle position. Place a baking sheet in the oven to catch any drips.
4. Prepare the filling: In a large bowl gently toss olallieberries with sugar, cornstarch, instant tapioca (if using), lemon juice, lemon zest, salt, and vanilla until berries are evenly coated. Let sit 10 minutes while you roll out crusts.
5. Roll out one dough disk on a lightly floured surface to a 12-inch (30 cm) circle for the bottom crust. Transfer to a 9-inch (23 cm) deep-dish pie plate, easing dough into the plate without stretching. Trim any overhang to about 1/2 inch (1.3 cm).
6. Pour the olallieberry filling into the prepared crust and dot the top with the 2 tbsp (28 g) butter pieces.
7. Roll out the second dough disk to a 12-inch (30 cm) circle. For a full top: place over filling, crimp edges to seal, and cut 4 small vents. For a lattice: cut into strips and weave over the filling, trimming and crimping edges to seal. Brush the top crust or lattice with egg wash and sprinkle with coarse sugar.
8. Bake at 425°F (220°C) for 20 minutes to set the crust and start browning. Reduce oven temperature to 375°F (190°C), rotate the pie, and continue baking for 30–35 minutes more until crust is deep golden and filling is bubbling through vents or lattice.
9. If edges brown too quickly, shield them with foil or a pie shield after the first 20 minutes of baking.
10. Remove pie from oven and place on a wire rack. Cool at least 3 hours (preferably longer) to let the filling fully set before slicing. Serve plain or with vanilla ice cream or lightly whipped cream.