Duarte's Tavern...

                                                                    Duarte's Tavern




In the small, coastal farming town of Pescadero, lives a California landmark, Duarte's Tavern-a family-owned institution that has been around since 1894. Duarte's is known for cream of artichoke soup, crab cioppino, baked oysters and their olallieberry pie. The James Beard Foundation named this tavern an American Classic in 2003.


Recently my husband and I made our way over to Half Moon Bay to escape the heat of the valley, and to enjoy the beauty of the coast and the ocean. Years ago we had heard about Duarte's Tavern, and have eaten there five times over the years. 


There is something very special about the place. I like its history, and how long it has been serving excellent home-cooked meals. I also enjoy the rustic, old west atmosphere. There is nothing that comes close to it. Sitting at a small table in one of the several rooms, you are flanked by huge taxidermied specimens of marlin, or antlered deer. In addition, Duarte's draws people from all over, as it is mentioned in almost every tour guide book I have ever checked. So, you will find locals as well as out-of-towners, or out-of-staters seated next to you, which always makes for interesting conversations.


The olallieberry pie is worth the drive to Pescadero. Olallieberries are harvested along the California central coast for only six to eight weeks in summer, usually starting in mid-June. Duarte's freezes at least 30,000 pounds each season in order to make this pie year-round.


 Save room for a slice of this pie, as it is divine! However, if like me, there is no room for it after a delectable meal, then you can make it yourself! I did just this after our recent visit, and it was very close to the original. Here is the recipe, which I found on-line:


Duarte's Olallieberry Pie     Serves 8


1 1/2 cups cake or pastry flour, plus 1/4 cup for filling


3/4 cup vegetable shortening


1/4 cup whole milk


1/8 tsp. salt


2 pounds fresh or defrosted frozen olallieberries


1 cup granulated sugar


1. Preheat oven to 375 degrees.


2. In a large bowl, combine the flour and shortening. Using a handheld pastry blender, work the shortening into the flour, stopping as soon as pea-sized lumps form. Add the milk and salt, and stir with a spoon until the lumps combine to form a soft, easy-to-work dough. If it feels too dry, gently stir in one or two more teaspoons of shortening. 


3. Divide the dough into two equal pieces. Using your hands, gently shape one piece into a ball. The dough should be soft-even a little sticky. (If it feels dry, the crust will be hard.) If the dough seems too sticky, add a small amount of flour while rolling the dough ball a half dozen times in a circle with your hands until it holds together. Place the dough ball on a well-floured counter and flatten with a few quick strokes of a rolling pin. Flip the flattened piece, and roll it a few more times, adding a little flour to the pin if the dough sticks. Flip the dough again and continue rolling to form a circle of dough 9 to 10 inches in diameter, and up to 1/4 inch thick. Fold the dough circle in half, transfer it to a 9-inch pie pan, then unfold and trim the edge, leaving a 1/2-inch rim of dough around the pan.


4. In a medium-sized bowl, gently combine the olallieberries with the sugar and the remaining 1/4 cup of flour. Pour the berry mixture into the bottom crust.


5. Roll out the remaining dough for the top crust, and place it over the berries. Fold the edge of the top crust over the bottom crust, and seal the two together by pushing lightly with your fingertips. With a paring knife, cut a few slits in the top crust to allow steam to escape. 


6. Cover a cookie sheet with aluminum foil and set it on a low oven rack to catch drips from the pie. Place the pie in the center of a rack above it, and bake for 60-75 minutes, or until its golden brown and steaming. Allow the pie to cool for at least 15 minutes before serving.