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Recipe: Olallieberry Pie, Oh My!

by Sara Budisantoso

May 22, 2014 | 1:33 pm

The Olallieberry (pronounced ol-la-leh) pie is hands-down my favorite pie! This pie would be perfect for you to bring to any Memorial Day festivity. In fact, you can get creative with your pie crust designs to make it fit any occasion.

So, what is an Olallieberry? It’s crossing a Loganberry with a Youngberry. The word Olallie is a Native American word meaning “berry”. The Olallieberry has physical characteristic of the classic blackberry, but it is genetically about ⅔ blackberry and ⅓ red raspberry. It’s so delicious.

Pie Crust Ingredients

⅔ cup shortening

2 cups flour

1 tsp salt

1 tbsp baking sugar

½ cup cold water*

Pie Filling Ingredients

32 oz Olallieberry Dessert Filling and Topping

1 tbsp corn starch

1 tbsp of butter (room temperature)

Additional Ingredients (for the top of the pie):

1 egg yolk

1/4 cup milk

decorative crystal sugar

Directions:

Pre-heat oven to 375

Step 1: In a large bowl mix the following ingredients

* 1 cup flour

* 1 tsp salt

* 1 tbsp baking sugar

Mix into a paste. I use my hands to do this, your paste will be sticky. You can use a spatula to avoid getting your hands full of the paste.

Step 2:

Add

* remaining cup of flour

* ⅔ cup shortning

* ½ cup cold water

When adding the flour and cold water you will make a paste. Make sure the water you are using is cold and straight from the refrigerator. I measure out the water first and keep it in the refrigerator until I need to use it. Mix softly with your hands until the sides of the bowl are clean. Remember not to over knead.

Step 3:

Roll out your dough between two pieces of parchment paper large enough to cover the bottom of your pie pan.

I use a marble rolling pin, but a wooden or plastic one will work just fine. If you decide to use a marble rolling pin, place it in the refrigerator 20 minutes before using it. By doing this it will roll out your dough better. Another option to use if you don’t have parchment paper, is wax paper. Keep in mind the diameter of your pie pan so you know how much to roll out. Place the rolled out dough into your pie pan. You can decorate the rim of your crust by using a fork or your fingers.

Pie filling instructions:

Step 4:

Place the Olallieberry pie filling into your pie pan on top of your crust you just rolled out. Add cornstarch and mix into pie filling with spatula. Take your room temperature butter and cut into fourths. Drop the cut butter into the filling. It will stick up, do not stir in.

Step 5:

Repeat the ingredients and instructions from the pie crust to make the pie top crust.

You can place it directly onto your pie, make sure to leave a hole by cutting out slits into your top crust. I choose to use my flower cookie cutter to make my top crust. Once you have rolled out the pie crust, cut out your pieces, and going in a circle, place them on top of your pie. Brush egg yolk and milk on top with your pastry brush and sprinkle with coarse sugar.

Step: 6

Place your pie on a cookie sheet in the center of your oven and bake for about 50 minutes! Cool for 2 - 24 hours before digging in. Refrigerate when cool.

For more, visit www.holasara.com 

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