Garden Huckleberry Pie Food
HUCKLEBERRY PIE
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
WILD HUCKLEBERRY PIE
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
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.
HUCKLEBERRY PIE
From Old-Time Farmhouse Cooking by Barbara Swell. This is a simple recipe, all except the huckleberry part. Huckleberries are little wild blueberries that grow in high mountains and ripen in mid-to-late August. Their flavor is intense and the experience of picking them is even better. If you've ever spent a whole day picking enough berries for just one pie, I don't need to tell you that these berries deserve your most perfect pie crust! No huckleberries? Well, blueberries will work, just add an extra teaspoon of corn starch and please, use fresh ones!
Provided by lazyme
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
- Sprinkle with the sugar and a pinch of salt.
- Moisten the rim of the lower crust with cold water and place the upper crust on top.
- Be sure to perforate the upper crust so that the steam may escape.
- Pinch the edges of the two crusts together and flute.
- Bake 30-45 minutes in a moderate (350°) oven until filling bubbles and top is lightly browned.
- Keep an eye on it!
Nutrition Facts : Calories 52.2, Sodium 0.2, Carbohydrate 13.4, Sugar 12.5
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