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The Best Olallieberry Pie and Pie Crust (plus pie crust baking tips)

Olallieberries aren't available all over the country, but if you live in Oregon, Washington or California-- you'll most likely be in luck. Otherwise, blackberries or any similar berry will do just fine. I will show you not only how to make a berry filling, but how to make your own pie crust! Ever since I finally conquered my fear of rolling out pie crusts, I've never bought one at the grocery store-- and I've never looked back!
Course Dessert
Keyword Apple Pie, Berry Pie, French Pie Crust, Olallieberry Pie
Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 6 hours
Total Time 8 hours 30 minutes
Servings 10
Author Debby - www.AFeastfortheEyes.net

Ingredients

CRUST:

  • 12 tablespoons unsalted butter very cold
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup vegetable shortening very cold
  • 6 to 8 tablespoons ice water about 1/2 cup

BERRIES:

  • 8 cups of olallieberries or any kind of fresh berries in your area
  • 1 cup sugar less, if the berries aren't tart
  • 2 tablespoons Clearjel from King Arthur flour, or 2 tablespoons flour or cornstarch (whichever thickener you prefer)
  • 1 tablespoon fresh lemon juice
  • 1 pinch kosher salt
  • 1 egg and splash water optional

Instructions

Pie crust:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture
  • Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  • Add the butter and shortening.
  • Pulse 8 to 12 times, until the butter is the size of peas.
  • With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  • Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  • Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Berry filling:

  • Pick any stems and debris from the fresh berries. Rinse and drain.
  • Note: frozen berries work fine, too.
  • Combine Clearjel (or flour or cornstarch) to the sugar and whisk to combine. Add the lemon juice and allow to sit for a few minutes. Stir in the berries. Taste to check for tartness.
  • Once you have the bottom layer of the pie crust in the pie pan, poke the bottom with a fork a few times. Add the berries mixture. If desired, you can add a few pats of butter.
  • Cover with the top pie crust. Cut slits for steam to escape. Crimp to seal both pie crusts.
  • Whisk egg and water and brush the egg wash over the pie crust, before baking, if desired. This gives a nice golden color to the pie. If you have coarse sugar, it's a nice tough to sprinkle some on top, if desired.
  • On a baking sheet, place the pie into a 375°F oven and bake for about 50 minutes, or until golden.
  • Allow to cool for at least 6 hours. Serve with vanilla bean ice cream.

Notes

For the most tender pie crust, make sure that all of your ingredients are cold and don't over process the dough!  You want to see chunks of butter, that creates steam and then tender flakes.
You don't have to use a food processor for the dough. A pastry cutter will work, fine, but the food processor makes for less elbow grease!