My grandmother, Vivian, made her jam and pies during the first weeks of June, the only time Olallieberries are available.
without sweetness. Unexpected. In a berry pie, and in the cookbook falling apart high up on the shelf in my kitchen cabinet.
I used Silver Palate dough for my crust, four pints of beautiful Olallieberries snagged during their way-too-compact-early-June season, and from deep in my cluttered baking drawer, Vivian's pastry cutter to pink the lattice ribbons for the top.
|Vivian Doris Harris Reilly|