Olallieberry Pie
intro
Tart-sweet, juicy olallieberries baked in a buttery, flaky double crust, this iconic Pacific Northwest pie is bright, rich, and perfectly balanced.
Ingredients
Steps
Prepare flaky pie crust
In a large bowl, mix 3 1/2 cups (420g) all-purpose flour and 1 tsp (5g) fine sea salt. Add 1 1/2 cups (340g) cold cubed unsalted butter, and use your fingertips or a pastry cutter to cut butter into flour until the mixture forms pea-sized crumbs with a few larger, almond-sized butter pieces remaining. Drizzle in 6-8 tbsp (90-120ml) ice water, 1 tbsp at a time, tossing gently with a fork, until dough just clumps together when squeezed. Split dough into two equal 280g discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Mix olallieberry filling
While the dough chills, combine 6 cups (900g) rinsed, patted-dry fresh olallieberries, 3/4 cup (150g) granulated sugar, 3 tbsp (25g) all-purpose flour, 1 tbsp (15ml) fresh lemon juice, and 1 tsp (2g) lemon zest in a large mixing bowl. Gently toss with a silicone spatula until all berries are evenly coated, taking care not to mash the delicate fruit. Let the mixture rest for 10 minutes at room temperature to allow natural juices to release, then stir once more to redistribute the flour thickener.
Roll bottom crust layer
Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven. Remove one chilled dough disc from the fridge, and roll it on a lightly floured surface to a 12-inch (30cm) circle that is 1/8-inch (3mm) thick. Gently lift the rolled dough by draping it over your rolling pin, and lay it into a 9-inch (23cm) standard ceramic pie dish, pressing it firmly against the bottom and sides of the dish, leaving a 1-inch (2.5cm) overhang around the rim. Trim any excess overhang longer than 1 inch with kitchen shears.
Assemble and seal pie
Pour the rested olallieberry filling and all its accumulated juices into the crust-lined pie dish, spreading it into a smooth, even layer. Roll the second chilled dough disc into an 11-inch (28cm) circle, 1/8-inch thick, and drape it evenly over the top of the filling. Press the top and bottom crust edges together firmly to create a tight seal, then crimp the edge decoratively with your thumb and forefinger or a fork. Cut 4 evenly spaced 2-inch slits in the top crust to allow steam to escape during baking.
Bake to golden perfection
Beat 1 large egg with 1 tbsp (15ml) room-temperature water to make egg wash, then brush the entire top crust and crimped edge evenly with the wash. Sprinkle the remaining 1 tbsp (12g) granulated sugar over the brushed crust for a crisp, sweet top. Place the pie (on its parchment-lined baking sheet to catch bubbly drips) on the lower oven rack, and bake at 400°F (200°C) for 25 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, until the crust is deep golden brown and filling is actively bubbling through the top slits for at least 5 minutes.
Cool fully before slicing
Remove the baked pie from the oven, transfer it to a wire cooling rack, and let it rest for a full 2 hours at room temperature before slicing. This cooling period allows the flour-thickened berry filling to set completely, so slices hold their neat shape instead of running onto the plate.
Tips
2.If the crimped crust edges brown too quickly during baking, wrap them in a narrow strip of aluminum foil halfway through cook time to shield them from direct heat and prevent burning.
3.Resist the urge to slice the pie early; the full 2-hour cooling period is required for the berry filling to set fully and avoid runny, messy slices.
OMG this olallieberry pie is SO good! I foraged a ton of olallieberries up near the coast last weekend and had no clue what to do with them, and this recipe popped up first. The crust was flaky as hell, the filling had the perfect balance of tart and sweet — not too runny either! Brought it to my neighbor’s BBQ and everyone asked for the recipe. Total game changer for summer berry season.
My kids loved it! I’ve tried a handful of olallieberry pie recipes over the years and this one is hands down the new family favorite. I did add a tiny extra tablespoon of cornstarch because our berries were super juicy after all the rain we got last week, and it set perfectly. Served it warm with vanilla bean ice cream after Sunday dinner and even my pickiest eater asked for a second slice.
Made this for our Fourth of July potluck and it went faster than the brisket. Let that sink in. I was worried olallieberries would be too tart for our crew that’s used to super sweet pecan pie, but the sugar ratio was spot on. Crust held up even when we were serving it on paper plates outside in 90 degree heat. Will absolutely make again.
Solid recipe, medium difficulty is spot on — don’t attempt this if you’ve never made a lattice crust before, practice first! I messed up my first lattice top because the dough got too warm working with it on my counter, but after popping it back in the fridge for 10 minutes it worked like a charm. The flavor is unreal, tastes just like the pie my grandma used to make when we’d go berry picking as kids.
Wait, can I use frozen olallieberries for this? My grocery store only carries them frozen right now and I don’t feel like driving 45 minutes to the farm stand for fresh. Don’t want to mess up the texture!
Brought this to my office potluck yesterday and people were literally coming back to my desk asking for the recipe an hour after lunch ended. I did a crumb top instead of a full double crust because I was short on time, and it was chef’s kiss. 10/10, will be making this for every summer get together from now on.
Made this with a 1:1 gluten free all purpose flour blend for the crust and it turned out amazing! I was worried the crust would be crumbly or have that weird GF aftertaste, but it was flaky and buttery just like regular crust. My whole family (none of whom are GF) devoured half the pie in one sitting. So happy I can enjoy olallieberry pie again!
First pie I’ve ever made from scratch, y’all. I was so nervous I’d mess it up for my wife’s birthday since olallieberry is her favorite, but the instructions were so easy to follow! The only mistake I made was not crimping the edges tight enough so a little filling bubbled out, but it still tasted incredible. She cried when she saw it, 10/10 recipe.
I’ve been making olallieberry pie for 60 years, and I have to say this recipe is right up there with my own! The touch of lemon zest in the filling is the secret I’ve been using for decades, it really makes the berry flavor pop. I did use my own lard crust recipe, but the filling instructions were perfect. My grandkids ate three slices each after church on Sunday.
Made this in my tiny dorm kitchen with a toaster oven! Had to cut the recipe in half to fit my tiny pie dish, and bake it for a little extra time because my toaster oven runs hot, but it worked! My roommates and I ate the whole thing while we were studying for finals. Way better than the dining hall dessert options lmao.
Wait, how long do I let this cool before slicing? I know berry pies need to set, but I’m so impatient! I made it for a post-hike dinner with friends and I don’t want to serve it too early and have it run all over the plates.
I keep telling myself I’ll meal prep pie for the week, but it never lasts that long in my house! I baked this on Sunday and we were supposed to have slices after dinner all week, but we ate the whole thing by Tuesday. Oops. The crust was so buttery, the filling was perfectly tart, even my teen who hates all fruit desserts asked for seconds. No notes, this recipe is flawless.
Grew up eating olallieberry pie at the Santa Cruz boardwalk every summer, and this tastes exactly like I remember. The balance of tart berry, sweet filling, and salty buttery crust is perfect. I picked the berries myself at a local u-pick farm about 20 minutes from my house, and it made the whole pie taste even more special. Already planning to make another one next weekend when my parents come to visit.
I was a little skeptical about olallieberry pie since I’m used to apple and cherry pie here in the midwest, but wow. My cousin shipped me a bunch of frozen olallieberries from her farm in Oregon and I decided to give this a go. It’s now my new favorite pie, I might even like it more than my famous sour cherry pie. Don’t tell my grandma I said that.