Wild Huckleberry Pie
photo by alenafoodphoto
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 12
ingredients
- 5 cups northwest wild blue huckleberries
- 1 1⁄2 cups sugar
- 5 tablespoons cornstarch
- 4 tablespoons tapioca
- 1 teaspoon grated lemon rind (fresh)
- 3 tablespoons butter
directions
- Mix the above ingredients together with a spoon so that everything is well distributed;
- pour into the bottom pie shell as it sets in the pie plate.
- Dot the top of the mixture with 2 or 3 dabs of butter.
- Top off with the second pie shell.
- Once it is correctly positioned you should have a 1” overlap on the top crust so that it can be crimped with the bottom crust.
- Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
- The pie can be refrigerated until you are ready to bake or baked immediately.
- To bake, preheat your oven to 450 degrees.
- Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
- Once the pie looks done and the crust is a light golden brown, it should be done.
- Take it out and let the pie cool on a cooling rack until it is ready to serve.
Reviews
-
Although this recipe claims to be Northwest "blue" huckleberries, the photo of the finished pie slice shows - not huckleberries - but blueberries! Blueberries are not huckleberries! Google "picture of Huckleberries" to see the difference. Blueberries are larger and have a star-burst bottom and look nothing like huckleberries.