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Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust Recipe

  • 2 10-inch pie crusts
  • Mins
    Prep Time
  • Mins
    Cook Time

There are really two recipes here. First, Ina Garten shares how to make perfect pie crust with a combination of unsalted butter and shortening (I buy organic shortening at Whole Foods). The secret is in keeping the ingredients ice cold! I'll show you how to use a food processor, tricks in how to roll perfect pie crusts. I also have an easy crimping technique and a few nice touches, at the end. As for the berry filling, I used olallieberries. These are berries found on the Western coast of California and Oregon. You can use any berries at all, if you can't find these. The pie crust is my go to from now on! I'll show you how to make this on my food blog at:


For the crust:
12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
cup very cold vegetable shortening
6-8 tablespoons ice water (about ½ cup)
For the berries:
8 cups of olallieberries (or any kind of fresh berries in your area)
1 cup sugar (less, if the berries aren't tart
2 Tbsp. Clearjel* (from King Arthur flour)
or 2 Tbsp flour or cornstarch--whatever thickener you prefer to use.
1 Tbsp fresh lemon juice
1 pinch kosher salt
1 egg and splash water (for egg wash)

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