Last night we had a taste off between Gizdich Ranch and Duarte's ollalieberry pies. The general consensus was that both pies were good (no surprise there), but there was a slight preference for Gizdich (7 vs 5 votes).
The Duarte's pie was bought frozen at Piazza's in Mountain View, baked, and cooled. The Gizdich pie was bought ready to eat at Zanatto's in San Jose.
My tasting notes:
Duarte's: Juicy pie with whole berries evident. The juice was sweeter than the berries. Crust was thick and tough.
Gizdich: Filling was firm, individual berries not evident. Intense berry flavor, not over sweetened. Crust was crisp and somewhat flaky.
So my bottom line was that I much preferred the Gizdich pie -- I loved that filling! Neither crust was great, but Gizdich's was okay.
But people's perceptions differed. Several people said they liked the Gizdich filling but the Duarte's crust. Some people felt Duarte's filling was tarter than Gizdich, but I think that's because some of the intact berries were tarter than the surrounding juice, so the perception would change, whereas the more uniform Gizdich filling delivered the same intense berry flavor with every bite. One person complained that Duarte's filling tasted musty to her, so I'm guessing she got a bad berry. I didn't hear anyone say this, but to be fair, I could imagine some people would dislike the Gizdich filling because the cornstarch and the mashed together berries make it more jam-like, with no oozing juices. But the intense flavor won me over, despite the texture.
Curiously, those of us who have eaten the pies at the restaurant or ranch thought that both of the crusts were different from these versions. Personally, I didn't like the Duarte's crust in either case, and actually preferred this Gizdich crust.
So there you have it. Go forth and do your own pie tastings!
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