Best 2 Olallieberry Pie The Barefoot Contessas Perfect Pie Crust Recipes
In the realm of baking, Ina Garten, the beloved culinary icon known as the Barefoot Contessa, reigns supreme. Her recipes are renowned for their simplicity, elegance, and foolproof nature. And among her vast repertoire of culinary creations, few shine brighter than her Olallieberry Pie. This delectable treat, bursting with the vibrant flavors of olallieberries, is encased in a golden-brown, flaky crust that will transport you to a realm of pure gustatory delight. Whether you're a seasoned baker or a novice in the kitchen, let's embark on a journey to discover the secrets behind the Barefoot Contessa's perfect Olallieberry Pie, starting with her signature pie crust recipe.
Here are our top 2 tried and tested recipes!
OLALLIEBERRY PIE & THE BAREFOOT CONTESSA'S PERFECT PIE CRUST RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 14
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
BAREFOOT CONTESSA'S PERFECT PIE CRUST
From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 2 10-inch pie crusts
Number Of Ingredients 6
Steps:
- 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.
- **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
- ***Cook time does not include 30 minute refrigeration time.
Nutrition Facts : Calories 1619.5, Fat 105.1, SaturatedFat 53.9, Cholesterol 183.2, Sodium 886.6, Carbohydrate 149.4, Fiber 5.1, Sugar 6.8, Protein 20.1
Tips:
- Use fresh, ripe olallieberries. This will ensure the best flavor and texture in your pie.
- Make sure your pie crust is cold before baking. This will help prevent it from shrinking and becoming tough.
- Don't overfill your pie crust. Leave about 1 inch of space around the edges so that the filling has room to bubble and expand.
- Bake your pie until the crust is golden brown and the filling is bubbling. This will take about 1 hour.
- Let your pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
This olallieberry pie recipe from the Barefoot Contessa is a delicious and easy-to-make dessert. With its flaky crust and sweet-tart filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed.
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