From Old-Time Farmhouse Cooking by Barbara Swell. This is a simple recipe, all except the huckleberry part. Huckleberries are little wild blueberries that grow in high mountains and ripen in mid-to-late August. Their flavor is intense and the experience of picking them is even better. If you’ve ever spent a whole day picking enough berries for just one pie, I don’t need to tell you that these berries deserve your most perfect pie crust! No huckleberries? Well, blueberries will work, just add an extra teaspoon of corn starch and please, use fresh ones!
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Units: US | Metric
- 1Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
- 2Sprinkle with the sugar and a pinch of salt.
- 3Moisten the rim of the lower crust with cold water and place the upper crust on top.
- 4Be sure to perforate the upper crust so that the steam may escape.
- 5Pinch the edges of the two crusts together and flute.
- 6Bake 30-45 minutes in a moderate (350°) oven until filling bubbles and top is lightly browned.
- 7Keep an eye on it!
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Nutritional Facts for Huckleberry Pie
Serving Size: 1 (37 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 52.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.2 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 0.0 g
- Sugars 12.4 g
- Protein 0.0 g
The following items or measurements are not included: