Who’s the brunette version of Goldilocks? I’m on my third rendition of an olallieberry pie; the first one was too tart, the second one was too sweet, but this one is just right!
I started off with Martha Stewart’s pate brisee recipe (cut in half for one crust because I prefer a streusel topping).
Pie Filling:
5 cups olallieberries, rinsed and well drained
1/3 cup flour
1 1/4 cup sugar
Preheat oven to 400 degrees.
Put berries in a medium bowl and cover with flour and sugar; stir gently to coat. Let filling sit for about 20 minutes to allow berries to release juice, stirring occasionally. While berries are sitting, prepare crumble topping. When berries are ready, pour into uncooked pie shell and top with crumble mix.
Streusel Topping:
3/4 cup all-purpose flour
3 Tbsp. packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. salt
5 Tbsp. unsalted butter, melted, cooled slightly
Bake at 400 degrees for 20 minutes then cover edges of pie with foil. Lower heat to 375 degrees and bake for approximately 25 minutes, or until crust is nicely browned.
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