Fresh Olallieberry
Fresh Olallieberry
Fresh Olallieberry
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Load image into Gallery viewer, Fresh Olallieberry
Load image into Gallery viewer, Fresh Olallieberry

Fresh Olallieberry

Regular price $56.00

Unit price per 

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only 0 left in stock

Available for WEDNESDAY (6/15) pick up only
A baked flaky crust bottom filled with fresh Olallieberries topped with our homemade Olallieberry glaze. 
9" pie comes with a pint of fresh heavy whipping cream on the side
5" - with a dollop on top.
This is a fresh pie, with delicate berries - meaning it's ready to eat and best eaten that day or the next (just a good excuse to celebrate those rad dads early!). 
Keep refrigerated.

What's an Olallieberry?!
  • An Olallieberry (pronounced oh-la-leh) is a cross between a Loganberry (a raspberry-blackberry cross) and the youngberry (a blackberry variety).  It has the physical characteristics of the classic blackberry, but it is genetically about two-thirds blackberry and one-third red raspberry.  
  • This scarce berry is only in season typically a few short weeks towards the end of spring
  • Meaning -- you don't want to miss out on this one!!
      
                                                                                                                                                    

    Ingredients: Olallieberries, sugar, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin and folic acid), shortening (soybean oil), heavy whipping cream, cornstarch, powdered sugar, blackberry and raspberry juice.


    Contains: wheat, milk, soy.  Made in a facility that also uses peanuts and tree nuts

    Last Photo Credit: East of Eden Cooking

    Baking Instructions

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    Prick the crust with a fork or knife to allow it to vent.

    *Pie Pro Tip - brush the top of your pie with a bit of milk and for the dessert pies, sprinkle some sugar on top.

    Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

    Crust should be a flaky golden brown.

    *Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

    Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

    Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

    Crumb should be a deep golden color and the juices should be bubbling out of your pie.

    *Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

    Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

    ENJOY!!  (It’s especially yummy with a dollop of whipped cream or ice cream.)

    Prick the crust with a fork or knife to allow it to vent.

    *Pie Pro Tip - brush the top of your pie with a bit of milk

     Bake at 375°F.  cooking times as follows:


    Chicken:
    1 hr 10 mins to 1 hr 30mins for full size
    45-60 mins for individual size

    Other savory pies:
    50 mins to 1 hr 10mins for full size
    45-60 mins for individual size
    All meat is precooked

    Crust should be a flaky golden brown.

    *Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

    Remove your pie from the oven and allow to cool at least 10-15 mins, or desired temperature, as fillings will be hot!

    Enjoy!! Pairs great with a green salad, cornbread or rolls.

    Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

    Pumpkin should be 'firm' and almost cracking. Crust should be toasty brown (cooking times vary greatly).

    When in doubt, stick a toothpick in the middle - If it comes out with pumpkin on it, leave it in.  If it comes out clean - it's done!

    Remove your pie from oven and let it cool sufficiently to set

    ENJOY! (especially yummy with a dollop of whipped cream!)

    *Keep any leftovers in the fridge 

    Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

    Crumb should be a deep golden color 

    To make sure the pumpkin underneath is fully cooked, stick a toothpick in the middle - If it comes out with pumpkin (orange) on it, leave it in.  If it comes out free of pumpkin - it's done!

    *Pie pro tip: If your crumb is done, but the pumpkin isn't, cover the top with foil 

    Remove your pie from oven and let it cool sufficiently to set

    ENJOY! (especially yummy with a dollop of whipped cream!)

    *Keep any leftovers in the fridge

    Thaw the Pecan syrup in warm water.  

    Empty the bag of Pecans into the pie crust, spreading them out evenly.

    Once the Pecan syrup is thawed completely, stir the mixture then pour it over the pecans in a circular motion making sure to coat each pecan. 

    Bake for 40-50 mins.  

    Pie should be set up, firm and look caramelized.  It will have puffed up slightly and might have small bubbles. Crust should be golden brown. 

    Remove from oven and let it cool sufficiently to set (about 30+ mins).

    Enjoy!!  (Especially yummy with a dollop of whipped cream or ice cream.)

    *Keep any leftovers in the fridge

    Step 1: Partially bake your pie crust (known as parbaking or blind baking)

    Preheat your oven to 375°F.

    (Convection ovens work great!! Adjust temperature and times accordingly).

    Unwrap your frozen pie crust and place it on a parchment-lined cookie sheet (parchment provided in your box)  leaving the parchment and extra tin, that are on top, in place.

    Next, fill the cavity of the pie tin about half way full with either pie weights, dried beans or rice.  Three extra pie tins with a cookie sheet placed on top will do the trick as well.

    Bake at 375°F for 15-20 mins (time may vary based on your oven) until the crust just begins to brown (it will still be pale, but it should not look like raw dough).


    Let pie crust cool for 10 mins before removing weights, extra tin and parchment - all of which can be discarded (pie tin can be recycled).  Please note each item will be extremely hot.

    Step 2:

    While crust is baking - set the molten brownie batter to the side to soften.

    Once your crust is parbaked, pour batter into pie crust.  Place pie back onto parchment lined cookie sheet and bake at 375 for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer it bakes, the more set your pie will be. If you prefer your crust to not brown too much, cover your edges with aluminum foil.

    Remove from oven and let cool sufficiently (20-30 minutes) or till desired temperature.   The warmer the pie, the more molten like it will be.  The cooler, the more brownie like.  #WinWin

    Step 3
    ENJOY!

    Pairs great with hazelnut or coffee whip cream, raspberry compote, caramel drizzle and of course ice cream ….. and so much more!!  The perfect time to get creative!

    Do NOT Thaw (keep turnovers in freezer until oven is preheated)

    Place turnovers on parchment lined cookie sheet (parchment provided in your box)

    Bake at 400°F for 24–28 mins, until crust is flaky golden brown

    Transfer turnovers immediately to cooling rack and sprinkle with sugar for an added touch

    ENJOY! (best served warm—reheat in microwave for about 12 seconds)

    Please note: Individual ovens and thermostats may vary. Adjust temperature & cooking time according to your own experience

    Learn how to bake your pie to perfection by watching our instructional how-to videos

    Baking Videos

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    Testimonials

    More then Just pie

    No pre-cooked fillings no preservatives, just raw fruit, freshly cut granny smith apples (that we peel and cut ourselves) sugar, flour ..... and lot of love. 

    #OurWorkYourGlory

    Finally, “easy as pie” is true, no matter your skills or available time! You can honestly tell your friends “Yes, I baked this!” 

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