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.
Check out the history of
Huckleberry, Huckleberries
and more great
Pie Recipes.
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
* 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 crust
is golden brown and juice begins to bubble through slits in the top
crust. Remove aluminum foil during the last 15 minutes of baking. Remove
from oven and cool on a wire rack before cutting and servings. Serve
warm or at room temperature.
Makes 8 to 10 servings.
