Recipe: Olallieberry Pie, Oh My!

The Olallieberry (pronounced ol-la-leh) pie is hands-down my favorite pie! This pie would be perfect for you to bring to any Memorial Day festivity. In fact, you can get creative with your pie crust designs to make it fit any occasion.

So, what is an Olallieberry? It’s crossing a Loganberry with a Youngberry. The word Olallie is a Native American word meaning “berry”. The Olallieberry has physical characteristic of the classic blackberry, but it is genetically about ⅔ blackberry and ⅓ red raspberry. It’s so delicious.

Pie Crust Ingredients

⅔ cup shortening

2 cups flour

1 tsp salt

1 tbsp baking sugar

½ cup cold water*

Pie Filling Ingredients

32 oz Olallieberry Dessert Filling and Topping

1 tbsp corn starch

1 tbsp of butter (room temperature)

Additional Ingredients (for the top of the pie):

1 egg yolk

1/4 cup milk

decorative crystal sugar


Pre-heat oven to 375

Step 1: In a large bowl mix the following ingredients

* 1 cup flour

* 1 tsp salt

* 1 tbsp baking sugar

Mix into a paste. I use my hands to do this, your paste will be sticky. You can use a spatula to avoid getting your hands full of the paste.

Step 2:


* remaining cup of flour

* ⅔ cup shortning

* ½ cup cold water

When adding the flour and cold water you will make a paste. Make sure the water you are using is cold and straight from the refrigerator. I measure out the water first and keep it in the refrigerator until I need to use it. Mix softly with your hands until the sides of the bowl are clean. Remember not to over knead.

Step 3:

Roll out your dough between two pieces of parchment paper large enough to cover the bottom of your pie pan.

I use a marble rolling pin, but a wooden or plastic one will work just fine. If you decide to use a marble rolling pin, place it in the refrigerator 20 minutes before using it. By doing this it will roll out your dough better. Another option to use if you don’t have parchment paper, is wax paper. Keep in mind the diameter of your pie pan so you know how much to roll out. Place the rolled out dough into your pie pan. You can decorate the rim of your crust by using a fork or your fingers.

Pie filling instructions:

Step 4:

Place the Olallieberry pie filling into your pie pan on top of your crust you just rolled out. Add cornstarch and mix into pie filling with spatula. Take your room temperature butter and cut into fourths. Drop the cut butter into the filling. It will stick up, do not stir in.

Step 5:

Repeat the ingredients and instructions from the pie crust to make the pie top crust.

You can place it directly onto your pie, make sure to leave a hole by cutting out slits into your top crust. I choose to use my flower cookie cutter to make my top crust. Once you have rolled out the pie crust, cut out your pieces, and going in a circle, place them on top of your pie. Brush egg yolk and milk on top with your pastry brush and sprinkle with coarse sugar.

Step: 6

Place your pie on a cookie sheet in the center of your oven and bake for about 50 minutes! Cool for 2 – 24 hours before digging in. Refrigerate when cool.

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Karaite-style Passover recipes

KARAITE MATZAH (From Amy Gazzar)

NOTE: To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.

2 cups unbleached flour
1/3 cup warm vegetable oil
1 teaspoon salt
3/4 cup warm water
1 1/2 tablespoons coriander seed

Preheat oven to 400 F.

Mix all ingredients together until dough is soft but not sticky.

Spread on a cookie sheet and cut into squares. Bake for 25 to 30 minutes until golden brown.


NOTE: To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.

3 cups (kosher for Passover) matzah cake meal
3/4 cup oil
1 1/2 cups water
1 tablespoon coriander seed
1 teaspoon salt
Preheat oven to 400 F.

Mix all the ingredients together and knead dough until soft but not sticky. Spread on 2 cookie sheets, 12 by 17 inches. Cut dough into 2-by-2-inch squares. Bake for 20 minutes or until golden.


4 egg whites
2 1/4 cups sugar
1 pound almond powder
Whole almonds (optional)

Preheat oven to 350 F.

Line a cookie sheet with parchment paper.

Beat the egg whites until foamy, add sugar gradually, gently fold in almond powder, and mix with spatula.

Drop by heaping teaspoonsful onto prepared cookie sheet. Top each cookie with a whole almond.

Bake on middle rack for 15 to 20 minutes until lightly browned. Cool

10 minutes and carefully remove from sheets with spatula.


1 fresh anise, chopped
1 endive, chopped
1 red lettuce, chopped
1 romaine lettuce,  chopped
1 curly lettuce,  chopped
1 bunch parsley
1 bunch dill weed
2 tablespoons Lemon Juice
2 pickled lemons, diced
1 teaspoon salt

Combine the above ingredients and serve on homemade matzah during the Passover Seder.


5 egg whites
1 cup sugar
4 cups slivered toasted almonds

Preheat oven to 325 F.

Mix egg whites with sugar; add almonds. Refrigerate for a few hours or overnight. Place parchment paper on a cookie sheet and spray with cooking spray.

Scoop out 1 teaspoon at a time, and place the scoops on the prepared cookie sheet, spacing scoops about 1 inch apart.

Bake for 15 minutes.


4 large seedless oranges
2 lemons
8 cups water
8 cups sugar

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless steel pot. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low, and simmer, uncovered, for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it;  if it’s too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids according to the package directions. Store in the pantry for up to a year.

Protesters get jail time for pie attack on Jewish senator

Two war protesters were sentenced to 30 days in federal prison for throwing a pie in the face of U.S. Sen. Carl Levin of Michigan.

Ahlam Mohsen, 24, and Max Kantar, 23, both of Michigan, attacked Levin in August 2010 while Levin was meeting with constituents in a deli in Grand Rapids. Kantar read a statement before Mohsen hit Levin in the face with the pie. After being arrested, Kantar acknowledged that his message had been “lost.”

Levin, who is Jewish, was targeted because of his role as chairman of the Senate Armed Services Committee. He was unharmed.

According to, U.S. District Judge Robert Bell criticized Mohsen and Kantar at their sentencing for attacking the senator even after Kantar had been given the opportunity to share his views.

A 2008 article on the anti-war site Information Clearinghouse attributed to a Max Kantar provided a “translation dictionary” of “the unspoken meanings” of terms referring to “U.S. Foreign Policy, Israel and International relations.” In it he defined “anti-Semitism” as “An accusation usually used to define criticism of Israel’s ongoing war crimes” and Israel’s “Right to Exist” as “Israel’s right to continue outwardly racist policies … apartheid … [and] a genocidal siege on Gaza.”



Building Community

This week’s Torah portion, Vayakhel (meaning “and he gathered”), is about the community of Israelites building the Mishkan. Think about the communities you belong to: your school, your neighborhood and your synagogue. How can you be a bigger part of your community? Pick up trash in your neighborhood; offer yourself as a babysitter, weed-puller or dog-walker; or have a bake sale at your school to raise money for a charity or school program.

Why Not Pie?

( Ask a grown-up for help before you begin. You’ll be using a knife and an oven for this recipe.)

You Need :

1 package refrigerated pre-made pie crusts (you will need two crusts – for the top and bottom of the pie)

8 apples

1 cup sugar

1/2 teaspoon


1 tablespoon flour


Vegetable peeler


Large bowl

Pie plate

Oven mitts

1. Preheat the oven to 425 F.)

2. Unfold the premade pie crusts and place on a big plate.

3. Ask an adult to help you peel and slice apples into a large bowl.

4. Pour 1 cup of sugar and 1/2 teaspoon of cinnamon over the apples. Add 1 tablespoon of flour to make the filling thicker.

5. Mix everything together with your hands. Then leave the mixture in the bowl for five minutes.

6. Put the bottom crust in a pie plate. Sprinkle it with a little bit of flour.

7. Pour the apple mixture into the crust and sprinkle a little more flour over the apples.

8. Cover the apples with the top piece of piecrust.

9. Fold the edges of the bottom crust up over the top crust and pinch together to seal.

10. Poke three sets of two “V-shaped” slits into the crust. These slits are vents so steam can come out.

11. Bake the pie for 25 minutes. Remove. Cool. And the rest is – easy as pie!