Olallieberry Pie Recipes

Steps:

• 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 4 hours. Serve with vanilla bean ice cream. The crust is awesome! I'll show you how to make this on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/06/california-olallieberry-pie-barefoot.html

Steps:

• 1. Preheat the oven to 375°F. 2. In a large bowl, combine the flour and shortening. Using a handheld pastry blender, work the shortening into the flour, stopping as soon as pea-sized lumps form. Add the milk and salt, and stir with a spoon until the lumps combine to form a soft, easy-to-work dough. If it feels too dry, gently stir in one or two more teaspoons of shortening. 3. Divide the dough into two equal pieces. Using your hands, gently shape one piece into a ball. The dough should be soft-even a little sticky. (If it feels dry, the crust will be hard.) If the dough seems too sticky, add a small amount of flour while rolling the dough ball a half dozen times in a circle with your hands until it holds together. Place the dough ball on a well-floured counter and flatten with a few quick strokes of a rolling pin. Flip the flattened piece and roll it a few more times, adding a little flour to the pin if the dough sticks. Flip the dough again and continue rolling to form a circle of dough 9 to 10 inches in diameter and up to 1/4 inch thick. Fold the dough circle in half, transfer it to a 9-inch pie pan, then unfold it and trim the edge, leaving a 1/2-inch rim of dough around the pan. 4. In a medium-sized bowl, gently combine the olallieberries with the sugar and the remaining 1/4 cup of flour. Pour the berry mixture into the bottom crust. 5. Roll out the remaining dough for the top crust and place it over the berries. Fold the edge of the top crust over the bottom crust and seal the two together by pushing lightly with your fingertips. With a paring knife, cut a few slits in the top crust to allow steam to escape. 6. Cover a cookie sheet with aluminum foil and set it on a low oven rack to catch drips from the pie. Place the pie in the center of a rack above it and bake for 1 to 1 1/4 hours or until it's golden brown and steaming. Allow the pie to cool for at least 15 minutes before serving.

Steps:

• Preheat oven to 375°F In a large bowl, add lemon juice and sprinkle sugar all over the berries. Stir, very gently, so as not to bruise or crush the berries. Place the berries into a buttered casserole (or oven-proof dish). Pat the berries, gently, to get an even surface. TOPPING/CRISP: In a bowl, add flour, brown sugar, cinnamon, quick rolled oats and salt. Add softened butter. Using either a fork, or your fingertips, incorporate the butter to make your topping. With the tip of a fork, smooth out the topping to distribute evenly over the berries. Place the dish on a baking sheet (in case of spillage)and place onto the middle rack of the oven. Bake at 375°F for approximately 45 minutes The crisp should have a golden top and there will be some "shrinkage". Allow to cool, completely. Serve with fresh whipped cream or homemade vanilla ice cream.

Steps:

• Pastry: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Note: I like to use my food processor for less elbow grease. Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads. Pat the dough into a rough log, and roll it into an 8 x 10-inch rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. Flip the dough over, give it a 90°F turn on your work surface, and roll it again into an 8 x 10-inch rectangle. Fold it in three again. Wrap the dough, and chill for at least 30 minutes before using. Note: I made the dough the night before. Filling: If using blueberries, combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. If using olallieberries, or any other kind of berry, combine the Clearjel with the sugar and pour over the fruit. Add the lemon juice and stir to combine. Set aside for at least 10 to 15 minutes. Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper. To assemble the pies: Roll the dough into a 14 x 14-inch square. With a straight edge and pastry wheel, or a 3 1/2-inch square cutter, cut out sixteen 3 1/2-inch squares. (I made mine a little bit larger, which yielded six pies.) Divide the filling among half the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square. Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice. Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal. Glaze: Combine 1 cup confectioners' sugar with 1/4 teaspoon Instant ClearJel and enough milk or cream to make a spreadable icing. Paint the icing on with a pastry brush or a nylon spreader. Why add that touch of Instant ClearJel? It helps the icing set up neatly, like the icings you see on doughnuts at you-dunkin-know-where. You'll still get nice little drips, but they'll set up and not melt as they would with straight confectioners' sugar glaze. Optional, instead of the glaze: Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 10 minutes icing. Otherwise, allow the pies to cool for at least 20 minutes before serving.