Prep 15 mins
Cook 45 mins
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!
- 591.47 ml huckleberries
- 14.79 ml cornstarch or 14.79 ml flour
- 118.29 ml sugar
- pie crust (top and bottom)
- Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
- Sprinkle with the sugar and a pinch of salt.
- Moisten the rim of the lower crust with cold water and place the upper crust on top.
- Be sure to perforate the upper crust so that the steam may escape.
- Pinch the edges of the two crusts together and flute.
- Bake 30-45 minutes in a moderate (350°) oven until filling bubbles and top is lightly browned.
- Keep an eye on it!