Wild Huckleberry Pie Recipes

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HUCKLEBERRY PIE



Huckleberry Pie image

If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!

Provided by SAUNDRA

Categories     Desserts     Pies

Time 50m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g

HUCKLEBERRY PIE



Huckleberry Pie image

Nothing is as sweet as the reward of Huckleberry Pie after a good day picking berries. Huckleberries are a wild berry foraged at the beginning to middle of summer and often used to create a pie that screams summer!

Provided by Diana

Categories     Dessert

Number Of Ingredients 9

2 Butter Pie Crust Pastry Dishes (See recipe)
4 Cups Fresh Huckleberries
3/4 Cup White Sugar
1 Tbsp Flour
1 Tsp Grated lemon zest
2 Tbsp Lemon Juice
2 Tbsp butter
2 Tbsp Heavy Cream
2 Tsp Sugar

Steps:

  • Prepare pie crust pastry according to recipe
  • Place huckleberries in prepared pie dish with bottom pie crust
  • In a small bowl, mix together the flour and sugar. Spoon evenly over berries
  • Sprinkle with lemon zest and lemon juice
  • Dot with butter
  • Cover with remaining pastry, folding bottom crust over top and pinch, crimp or fold pastry edges and trim to seal the edge.
  • Poke some holes with a fork in the top to create steam vents
  • Brush the top of the pie with cream and sprinkle with sugar
  • Bake at 400 for 15 minutes then reduce to 350 and bake for another 25 minutes

WILD HUCKLEBERRY PIE



Wild Huckleberry Pie image

Make and share this Wild Huckleberry Pie recipe from Food.com.

Provided by WILDHARVEST

Categories     Pie

Time 1h10m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

"BE MY HUCKLEBERRY" PIE RECIPE



Lattice-top wild huckleberry pie recipe.

Provided by Hilda Sterner

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

1 Pillsbury pie crust
4 cups huckleberries
½ cup white sugar
½ cup brown sugar
¼ cup tapioca
1½ tsp orange zest ((or orange powder))
1 tbsp orange juice
¼ tsp salt
1 tbsp butter
1 tbsp milk
2 tsp sugar ((sprinkling))

Steps:

  • Preheat oven to 375-degrees F
  • Line the bottom of a 9" pie plate with one of the two pie crusts. If using frozen fruit, quickly rinse off any ice that may have formed around the berries and drain completely.
  • Mix both sugars, tapioca, orange zest, orange juice, salt, and cinnamon, if using. Add huckleberries and one shredded apple (optional) and mix gently to combine.
  • Set aside to rest for 15 minutes to allow the tapioca to activate.
  • Meanwhile, cut the remaining pie crust into ¼" strips using a pastry wheel.
  • After the fifteen minutes are up, pour pie filling into the prepared pie crust and dot with butter.
  • Place the strips of dough in a lattice fashion over the pie and either tuck the ends of the strips under the bottom crust or fold the bottom crust over the strips and crimp.
  • Cover pie edges with foil or pie crust protectors. Brush with 1 tablespoon of milk and sprinkle with 2 teaspoons sugar. Bake for an hour, or until the mixture is thick and bubbly and begins to ooze out of the lattice crust. Remove the foil during the last 15 minutes.
  • Cool the huckleberry pie before slicing. Enjoy topping with vanilla ice cream.

Nutrition Facts : Calories 275 kcal, Carbohydrate 53 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 182 mg, Sugar 27 g, ServingSize 1 slice

WILD HUCKLEBERRY PIE



WILD HUCKLEBERRY PIE image

Categories     Berry     Dessert     Bake

Yield 10 servings

Number Of Ingredients 6

5 cups (1.5 lbs/1 bag)- Northwest Wild Blue Huckleberries
5-T Cornstarch
2 cups- sugar
4 T- tapioca
1 t- grated lemon rind (fresh)
3- dabs of butter

Steps:

  • 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. Some notes: baking your pie may take less time or a little longer depending on your oven. Just in case it starts to bubble over the side, place a sheet under the pie plate to save cleaning the oven. *Fresh or Frozen Wild Blue Huckleberries can be purchased year around at www.nwwildfoods.com

HUCKLEBERRY PIE



Huckleberry Pie image

I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.

Provided by Shirl J 831

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

3 cups huckleberries or 3 cups frozen huckleberries
1 cup sugar
1/2 teaspoon almond extract
1 double crust pie crust
1 cup apple, Grated
2 tablespoons flour
1 dash salt

Steps:

  • Preheat oven to 375°F.
  • Roll half of pastry out on floured surface and place in 9" pie pan.
  • Measure ingredients into a two quart mixing bowl and mix well.
  • Pour into unbaked pie shell.
  • Roll out remaining pastry and cover the fruit mixture.
  • Crimp edges attractively and pierce all over with a fork to release the steam.
  • Place pie on a cookie sheet and bake for about one hour or until nicely browned.

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