Pie OG Mochi is a dry, pale crumble from Summit Boys, built on two of the most recognisable naming families in California cannabis. The Mochi half has an unusually well-documented pedigree, and it is worth following.
Mochi is Gelato #47
Mochi comes from Sherbinskis in San Francisco, and Mario Guzman authenticates it as Gelato #47, one of exactly six numbered Gelatos he stands behind.
The framing matters. Guzman describes those numbered cuts not as separate crosses but as selected phenotypes of a single cross: Sunset Sherbet crossed with Thin Mint GSC. Every numbered Gelato came out of the same seed population, and the numbers record which individual plants were kept.
That is a genuinely rigorous way to work, and it is why Mochi can be traced to a specific selection when most dessert cultivars cannot. Six authenticated numbers against the dozens of unnumbered Gelatos circulating on menus is a meaningful ratio.
The pie side of the name
Pie is one of the busiest words in cannabis naming. The documented pie-family cultivars alone include OG Pie Breath, Pie Hoe, Pie Face, Pie Eyed, Larry Pie, Ghost Pie, and Double Cherry Pie, and the list keeps growing.
Several are heavyweight releases from serious houses. Archive Seed Bank's Pie Face OG crosses Cherry Pie with Face Off OG. Cannarado's Pie Hoe pairs Grape Pie with Tahoe OG. Ethos Genetics has its own Cherry Pie OG.
The through-line across all of them is a dessert-sweet top end sitting over OG structure. That combination has been reliable for a decade, which is exactly why so many breeders arrived at it independently.
How crumble gets its texture
Crumble is made by purging an extract low and slow, then leaving it completely alone. Without agitation, across an extended low-temperature purge, the material dries and sets brittle. It breaks apart rather than stretching.
Whip the same extract during that purge and it becomes badder. Let the cannabinoids crystallise through it instead and it becomes sugar. Three products, one starting material, three different finishing decisions.
So crumble describes texture only and settles nothing about the input. Fresh-frozen material yields live resin crumble; cured material yields cured resin crumble. Both look identical in the jar.
Handling a dry concentrate
Crumble has one practical advantage over softer textures: it does not stick to everything it touches. A dab tool loads it cleanly and it portions easily, which is why it stayed popular even as the market drifted toward badder and sauce.
The trade-off is surface area. Broken into small pieces, crumble exposes far more of itself to air than a solid wedge does, so it degrades faster once the jar is open. Cold, sealed, and closed between uses is the whole storage rule.
To follow the genetics, start from the Mochi Gelato strain profile and trace it back through Sunset Sherbet. For the rest of the Summit Boys run, their Apple Fritter caviar badder shows the same house working a softer texture, and the High Rise concentrate library has the full shelf.