Wild Huckleberry Pie

Photo taken at the Yoder’s Deitsch Haus restaurant in Montezuma, GA.

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.

Check out more great Pie Recipes.

Wild Huckleberry Pie

Pastry for 9-inch two crust pie
1 cup 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 sugar

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

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; 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.