Wild Huckleberry Pie Recipe
How To Make Huckleberry Pie - Huckleberry Recipe


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Photos from The Taste of Oregon web site.

Whoever invented huckleberry pie was a great person! There is absolutely nothing else that tastes quite like a huckleberry pie. It is the ultimate comfort food, especially after you have been picking huckleberries all day.

Huckleberries are not cultivated commercially, so you have to find them in the wild. The flavor is hard to describe as they have a unique sweet-tart flavor all their own. When you taste fresh huckleberries or eat a delicious huckleberry pie, you will know what I mean. They are definitely the gourmet berry of the West - very special and very difficult to find or even purchase.

Huckleberry Pie

Huckleberry Pie

Check out the history of Huckleberry, Huckleberries and more great Pie Recipes.
 


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Wild Huckleberry Pie

Recipe Type: Pie, Huckleberries, Pie Pastry
Yields: 8 to 10 servings
Prep time: 20 min
Cook time: 40 min


Ingredients:

Pastry for 9-inch two crust pie
1 cup granulated sugar
1/4 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons quick-cooking tapioca
6 cups fresh huckleberries, washed and drained*
1 tablespoon fresh-squeezed lemon juice
2 tablespoon butter, cut into small pieces
1 tablespoon granulated sugar

wild huckleberries* If using frozen huckleberries. thaw first and then drain before using. blueberries may be substituted for huckleberries.


Preparation:

Preheat oven to 425 degrees F.

Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.

In a large bowl, combine sugar, brown sugar, cinnamon, and tapioca (making sure brown sugar is well crumbled). Gently fold in the huckleberries and lemon juice; let mixture sit for 15 minutes.

Spoon huckleberry mixture into pastry-lined plate; place butter pieces over the top. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold into quarters Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits so steam can escape. Sprinkle 1 tablespoon sugar onto top of pie crust. Cover edge of crust with aluminum foil to prevent excessive browning.

Bake for 35 to 40 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown and juice begins to bubble through slits on crust. Remove aluminum foil during the last 15 minutes of baking.

This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.

Remove from oven and cool on a wire rack before cutting and servings. Serve warm or at room temperature.

Makes 8 to 10 servings.

 

 



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