Olallieberry + Hibiscus Pie

Happy 4th of July!It’s the perfect summer holiday, which means it’s also time for the perfect summer treat: homemade berry pie. Hibiscus and olallieberries are a match made in heaven. If you can’t get your hands on some olallieberries, feel free to substitute your favorite berry (raspberries + blackberries would work fabulously) into this recipe instead.Top with homemade ice cream, and you’re in for a treat.Perfect for any 4th of July shindig!You can also find my recipe on Darling Magazine...happy baking!Olallieberry + Hibiscus PieIngredients:6-7 cups organic olallieberries1 cup organic sugar3 tablespoons organic dried hibiscus flowers (you can find dried hibiscus flowers in most tea stores or in the tea or bulk section of your local natural food stores)3 tablespoons cornstarchPie crust (recipe below)Egg wash (1 organic egg mixed with a splash of cream)Directions:Make pie crust (recipe below).Preheat oven to 375 degrees Fahrenheit.Place berries, sugar, hibiscus flowers, and cornstarch in a large bowl. Gently mix and set aside. Butter a 9” ceramic pie dish and press one dough round in pie dish. Cut the second round of dough into strips (about 1” width) for the lattice top. Pour in berry mixture and place lattice on top, decorating as you wish. Crimp edges. Brush exposed dough with egg wash. Place dish on baking sheet and bake for about 60-70 minutes. Keep an eye on the pie as you will want to cover with a pie guard or foil tent if the crust browns quickly. Allow pie to cool for at least 30-45 minutes before serving.Rose Salted Pie Crust: Makes enough for one pie using a 9″ ceramic dishIngredients:2 3/4 cup organic all-purpose flour1 teaspoon rose salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Roll out both disks to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…Photography + Recipe by Cassie Winslow