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Olallieberry or Black Raspberry Pie
From Dorothy McNett's recipes at www.dorothymcnett.com. The olallieberry season is in June, short and sweet. You could use frozen ones if you can find them, but out of season it is best to use blackberries, or a combination of blackberries and red raspberries. They are all related, anyway! The olallieberry is a cross between loganberry and youngberry, and each of those is a cross between blackberries and raspberries! Talk about fusion!
6-7 cups fresh blackberries, or combinations
3/4 - 1 cup crystalline brown sugar
1/4 teaspoon fine sea salt
zest and juice of 1 small lemon
1/3 cup unbleached all purpose flour
2 tablespoons butter
For the Crust:
2 cups unbleached all purpose flour
1 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
3/4 cup very cold unsalted butter
1/2 cup very cold water
First make the crust: In food processor with steel chopping blade in place whirl flour, salt and pepper. Cut the very cold butter into chunks and process by pulsing just until the butter is cut into small chunks about the size of small beans. Add the water and process only until the dough wants to form a ball. Do not overmix! Remove from the machine and divide the dough into two parts, one slightly larger than the other. Set aside, loosely covered with pastry cloth,while you prepare the berries.
Preheat oven to 450 degrees. Wash the berries and pat dry with paper towels. In batter bowl, combine the berries, sugar, salt, zest and juice of lemon and the flour. Toss gently to mix in the flour. Now roll out the larger portion of the pastry into a circle about 12 inches in diameter, using a flour dusted pastry cloth and rolling pin with a cloth cover on it. Place gently into a glass or ceramic 9 inch pie dish, allowing excess pastry to hang over the edges. Roll out the remaining pastry in a circle about 10 inches in diameter. Gently pile the berry mixture into the bottom crust, dot with the 2 tablespoons butter. Place the top circle over the berries and seal the edges together, trimming with a sharp knife and crimping to seal tightly. Cut a few slits into the top crust for steam vents, brush with a little cream if desired, and sprinkle with a little sugar.
Place in microwave oven for 10 minutes. This is a wonderful way to get the pie started baking without having the bottom crust get so soaked up with juices! Do it! After 10 minutes, transfer to the hot oven, REDUCE the heat to 375 degrees and bake for 35-45 minutes, or until crust is nicely browned. Remove to cooling rack and allow to cool about 1 hour before slicing and serving!
Recipe created 2011-02-14.
© 1996-2013 Dorothy McNett. All Rights Reserved.