Page 175 - United States of Pie

Olallieberry Pie

In the mid-1970s, Ron Duarte, the third-generation owner of
Duarte’s Tavern in Pescadero, California, began planting olallie-berry
bushes in the sizable fruit and vegetable garden behind the
restaurant. Thanks to the temperate climate and gentle sea breezes,
the bushes flourished, and soon his mother began to make pies with

their glut of berries. And the now-famous Duarte’s Olallieberry Pie
was born.
I know that many of you do not have access to olallieberries.
That’s quite all right; this pie is equally delicious made with a
combination of blackberries and raspberries. It’s my homage to the
Duarte’s pie—dark, sweet, a little bit gritty due to the berry seeds,
and altogether delicious. If you choose to make this pie with frozen

berries in the wintertime, just make sure that the berries are
completely thawed, and reserve the juice for another use.

1 recipe Standard Pie Dough

1½ pounds (6 cups) olallieberries, or 1 pound (4 cups)
blackberries and 10 ounces (2 cups) raspberries
1 cup sugar
¼ cup all-purpose flour

Pinch of kosher salt

Optional
1 tablespoon heavy cream
1 tablespoon turbinado or sanding sugar