Crust:
½ cup (8oz) unsalted butter, cut into ½ inch cubes
¼ cup powdered sugar
½ tsp. vanilla
1 cup all purpose flour
1/8 tsp. kosher salt
½ cup chopped walnuts, almonds or hazelnuts
Filling:
1 quart fresh ollalieberries
1 cup water
3 tbsp. corn starch
1 cup sugar
Place the flour, sugar, salt and nuts in the bowl of a food processor.
Pulse together 5-6 times. Add the butter and vanilla and continue to
pulse until the dough comes together. Remove the dough, wrap in plastic
and chill for 30 minutes.
Preheat the oven to 400 degrees.
Roll the dough out to 4 inches wider than your pie plate. Line the
shell with parchment paper and fill with pie weights. Bake the pie
crust for 10-12 minutes or until slightly browned on the edges. Remove
the pie weights and bake an additional 3-5 minutes or until the bottom
of the crust is baked through. Cool on a wire rack.
While waiting for the pie to cool, make the filling. In a medium
saucepan combine 1 cup ollalieberries and 2/3 cup water and simmer for
3- 5 minutes or until berries are soft. Remove from heat and gently
mash the berries. Strain through a fine sieve, reserving the liquid.
Return the drained liquid to the saucepan with the remaining water.
Whisk in the cornstarch and the sugar. Bring to a boil over medium
high heat. Cool to room temperature.
Place the remaining whole berries in the cooled pie tart and pour the
cooled filling over. Refrigerate overnight. Serve with plain Greek
yogurt.
Serves 8.
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